Ghivetch Vegetable Stew Recipes

GHIVECI---ROMANIAN VEGETABLE STEW

Steps:

• Heat the oil in a large stewpot or Dutch oven.
• Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).
• Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
• Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
• Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
• Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.
• Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
• Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
• Serve hot with rice. This is a treat!

RUMANIAN (ROMANIAN) GHIVETCH

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.

HEARTY VEGETABLE STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
• Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
• Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
• Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
• Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Remove the bay leaves.
• Enjoy!