Ghivetch Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 small: Cauliflower, in flowerets
2 medium: Carrots, scraped - thinly sliced
2 medium: Baking potatoes, peeled and diced
2 medium: Tomatoes, peeled & quartered
1/4 lbs: Fresh green beans*,
1: Celery stalk**,
1: Yellow squash, thinly sliced
1 medium: Zucchini, thinly sliced
1: Onion, thinly sliced
1 small: Sweet red pepper, cut in strips
1 small: Green pepper, cut in strips
1 cup: Chicken broth,
1/2 cup: Olive oil,
3: Garlic cloves, minced
2 tsp: Salt,
1/2 tsp: Ground savory,
1/4 tsp: Dried whole tarragon,
1: Bay leaf,
Directions:
*Slice beans diagonally into 1/2" pieces.
**Slice celery diagonally into 1/4" pieces.
Combine first 11 ingredients in a large bowl; toss well. Spoon
vegetable mixture into a deep 5-qt. casserole; set aside.
Combine broth and remaining ingredients in a saucepan; bring mixture
to a boil. Pour over vegetables. Cover and bake at 350 F. for 1
hour, or until vegetables are tender, stirring occasionally. Remove
and discard bay leaf before serving.
Yield: 8 to 10 servings.
From _Noteworthy_ by The Ravinia Festival/Highland Park, IL, in
_Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.
Source from luhu.jp
**Slice celery diagonally into 1/4" pieces.
Combine first 11 ingredients in a large bowl; toss well. Spoon
vegetable mixture into a deep 5-qt. casserole; set aside.
Combine broth and remaining ingredients in a saucepan; bring mixture
to a boil. Pour over vegetables. Cover and bake at 350 F. for 1
hour, or until vegetables are tender, stirring occasionally. Remove
and discard bay leaf before serving.
Yield: 8 to 10 servings.
From _Noteworthy_ by The Ravinia Festival/Highland Park, IL, in
_Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.
Source from luhu.jp