GEVETCH
This Romanian recipe proves that a meatless stew can be hearty and satisfying. It also makes delicious leftovers, serve them over rice are noodles. There are a bunch of ingredients but its worth it in the end.
Provided by Dancer
Categories Stew
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- In large Dutch oven, layer vegetables and seasonings in the following order: onion, garlic, white potato, sweet potato, cabbage, mushrooms, bay leaf, carrots, celery, bell pepper, cauliflower, eggplant, lima beans, parsley, green beans and tomatoes.
- Dissolve tomato paste and paprika in tomato juice.
- Stir in oregano.
- Pour over vegetables.
- Cover and bring liquid to boil over medium-high heat.
- Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Season with salt and pepper, if desired.
- Cool at least 20 minutes before serving.
Nutrition Facts : Calories 114.5, Fat 0.6, SaturatedFat 0.1, Sodium 145, Carbohydrate 24.7, Fiber 6.9, Sugar 7.9, Protein 5.4
RUMANIAN (ROMANIAN) GHIVETCH
Vegetable stew adapted from The New York Times Cookbook. I call for vegetable broth here; the original said "bouillon."
Provided by Chocolatl
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper.
- Heat broth, olive oil and garlic in a small pan.
- Pour over the vegetables.
- Sprinkle with dill.
- Cover and bake until all vegetables are tender, about 1 hour.
- Let cool to lukewarm before serving.
Nutrition Facts : Calories 240.2, Fat 12.7, SaturatedFat 1.8, Sodium 52.8, Carbohydrate 29.6, Fiber 7.4, Sugar 8.8, Protein 5.3
BULGARIAN GUVECH- VEGETABLE CASSEROLE WITH MEAT IN A CLAY POT -
This dish has a Turkish name and I guess it's origin is Turkey. However the recipe I am sharing today comes from the Southern part of Bulgaria. It is very healthy meal, full with vitamins and protein. It is usually made with pork or beef, tomatoes,okra, mushrooms, peas, green beans, potatoes, eggplant, onions, herbs, and spices and is often served with "Balkan Mixed Salad", a combination of roasted eggplant, sweet roasted peppers, garlic, tomatoes. The veggies in this dish can vary depending on the season. Here is my version of it. You will need a large clay bowl with lid.
Provided by Nadia Melkowits
Categories One Dish Meal
Time 2h35m
Yield 10 plates, 10 serving(s)
Number Of Ingredients 14
Steps:
- Mix the first 10 ingredients in a large clay bowl.with lid.
- Chop the other 4 ingredients into 1/4 inch cubes.
- Mix all together in the clay bowl, cover and cook in a non preheated oven at 550 F for 1 hour.
- Turn down the temperature to 350 and continue cooking for another hour.
- This dish would serve 10 large portions. Serve sprinkled with parsley if you desire.
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