Ghiveci---Romanian Vegetable Stew
photo by Daniela R.
- Ready In:
- 1hr 30mins
- Ingredients:
- 21
- Serves:
-
6-8
ingredients
- 2 large onions, chopped
- 4 -5 medium carrots, peeled and sliced
- 3 -4 medium bell peppers, seeded and chopped (any color)
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil (I use olive oil.)
- 1 small cabbage, sliced thinly
- 1 fresh tomatoes, peeled and chopped or (14 ounce) can tomatoes, chopped and juices reserved
- 2 cups water
- 3 -4 medium potatoes, peeled and chopped
- 1 (12 ounce) package frozen peas
- 1⁄2 teaspoon thyme
- 2 tablespoons fresh dill, minced
- 2 tablespoons fresh parsley, minced
- 1⁄2 lemon, juice of
- 1 -2 teaspoon paprika
- salt
- pepper
-
Optional seasonal veggies
- 1 large eggplant (cubed, salted, and rinsed)
- 1 large zucchini (sliced)
- 1 small head cauliflower (broken into flowerets)
- 1 kohlrabi (peeled and cubed)
directions
- 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!
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Reviews
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I love how this recipe uses a variety of vegetables. It was a little bland for my family, but we also eat thai chili peppers raw so I kicked it up a bit with cayenne and drizzled a little olive oil over it. Very nice. My kids even loved eating all of the vegetables in this dish. Thanks for posting. I'll definitely make this again.
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I love this recipe! It's very easy to follow, and a perfect summer meal. It turned out great! It was my first time trying it( even though I am Romanian :-) and I must say it IS a treat. I made a small ajustment to suit our tastes better , which could be an options to others too. - substitute the frozen peas with fresh beans if they are available ( it gives it even more flavour , and more colour) Thank you!
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We liked this. It needed a bit more spicing up for our tastes, but the combination of herbs plus lemon was a nice change. It is a good way to use up leftover winter vegetables. I will make this again. <br/>Update to review: I served the leftovers last night, having added some tomato sauce, as reviewers suggested, and some additional herbs and lemon. With those changes DH said "I could eat this 3 times a week." So I guess I will be making this again!
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I thought this was okay. Nothing special. I subbed turnip for kohlrabi. I also used the eggplant and the zucchini, and threw in a small amount of tomato sauce. I'll have to try the cayenne suggested by another reviewer. Also, if this makes six servings, they must be giant servings! I could have fed at least 12 people.
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Tweaks
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I thought this was okay. Nothing special. I subbed turnip for kohlrabi. I also used the eggplant and the zucchini, and threw in a small amount of tomato sauce. I'll have to try the cayenne suggested by another reviewer. Also, if this makes six servings, they must be giant servings! I could have fed at least 12 people.
RECIPE SUBMITTED BY
I am a teacher in Cluj, Romania.
I am social person who loves to throw parties, especially dinner parties.