Ghivech (roumanian) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 Head: cauliflower or a bunch,
Of broccoli,
3 large: Potatoes, peeled and diced
4: Carrots, scraped, slice thin
1: Eggplant, cut into large
Cubes, leave peel on
4 large: Tomatoes, quartered & seeds
Removed....or,
1 large: Can Italian tomatoes, drain
1: Yellow squash, slice thin,
Leave peel on.,
4: Or 5 med. onions,
1 cup: Fresh green peas,
1 cup: Green beans, cut in pieces
1: Green or red pepper, sliced
Thin, seeds removed
4 Stalk: celery, cut fine
2 cup: Soup stock,
2/3 cup: Olive oil,
4: Or 5 cloves garlic, peeled
Or more for Rumanian version,
1 T: Fresh chopped dill or,
Mixed herbs,
Lots of salt, little pepper
Directions:
Parboil the cauliflower, ppotatoes, carrots about 15 minutes. Drain.
Mix all the vegetables together, raw and cooked, in the casserole,
pour in the soup stock, which should be heated with the olive oil and
the garlic cloves. Sprinkle the top with the herbs. In a few parts
of the country a bunch of white seedless grapes, pulled from the
stem, are strewn around the top. This gives a delicate, acid touch
that is very pleasing. Bake in a medium oven for 1 1/2 hours or until
all vegetables are fork-tender. Because this was usually baked in the
village oven and then brought home, it is customary to serve this
lukewarm. The flavors are better when it is not served hot from the
oven. It is a good idea to finish it about 1/2 to 1 hour before
dinner and let it cool slightly on topp of the stove. Serves 6-8
generously.
Note: "This is pperhapps, the most spectacular and beautiful of all
the ways of cooking vegetables and tastes as good and as different as
it looks. The number of vegetables you use varies with availability.
A lavish Roumanian hostess prides herself on the number of different
vegetables she has used and, furthermove, will tell you so that you
will know just how secial an occasion this is. A really impressive
ghivech may have from 12 to 18 different vegetables. There are some
vetables that are in all ghivech, one of the cabbages (cauliflower,
broccoli, Brussels sprouts, or red or green cabbage) tomatoes,
potatoes, carrots, onions, or two or three green vegetables such as
pepas, green beans, and then whatever other vegetables you can lay
your hands on. The only ones never used are spinach, other cooked
greens, and beets. This is not as extravagant a dish as it sounds,
because just a handful of some of the vegetables is used. In some
versions meat, preferably lamb or pork chopps, is added at the last,
but I like the vegetables alone. In oder to cook and serve this it is
necessary to have a large, shallow casserole, either earthenware or
one of the enameled ironware that is so colorful and practical."
Source: "The easant Cookbook", by Marian Tracy, 1955
Source from luhu.jp
Mix all the vegetables together, raw and cooked, in the casserole,
pour in the soup stock, which should be heated with the olive oil and
the garlic cloves. Sprinkle the top with the herbs. In a few parts
of the country a bunch of white seedless grapes, pulled from the
stem, are strewn around the top. This gives a delicate, acid touch
that is very pleasing. Bake in a medium oven for 1 1/2 hours or until
all vegetables are fork-tender. Because this was usually baked in the
village oven and then brought home, it is customary to serve this
lukewarm. The flavors are better when it is not served hot from the
oven. It is a good idea to finish it about 1/2 to 1 hour before
dinner and let it cool slightly on topp of the stove. Serves 6-8
generously.
Note: "This is pperhapps, the most spectacular and beautiful of all
the ways of cooking vegetables and tastes as good and as different as
it looks. The number of vegetables you use varies with availability.
A lavish Roumanian hostess prides herself on the number of different
vegetables she has used and, furthermove, will tell you so that you
will know just how secial an occasion this is. A really impressive
ghivech may have from 12 to 18 different vegetables. There are some
vetables that are in all ghivech, one of the cabbages (cauliflower,
broccoli, Brussels sprouts, or red or green cabbage) tomatoes,
potatoes, carrots, onions, or two or three green vegetables such as
pepas, green beans, and then whatever other vegetables you can lay
your hands on. The only ones never used are spinach, other cooked
greens, and beets. This is not as extravagant a dish as it sounds,
because just a handful of some of the vegetables is used. In some
versions meat, preferably lamb or pork chopps, is added at the last,
but I like the vegetables alone. In oder to cook and serve this it is
necessary to have a large, shallow casserole, either earthenware or
one of the enameled ironware that is so colorful and practical."
Source: "The easant Cookbook", by Marian Tracy, 1955
Source from luhu.jp