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Organic Herb Vegetable Stew
Preparation: 20 minutes
Cooking Time: 40 minutes
Ingredients (Serves 6)
1 Onion cut in quarters
1 Potato
3 Garlic cloves, whole
2 Stalks celery
1 Carrot
1 Green bell pepper
6 Zucchini, three yellow and three green
2 Bay leaves
3 Sprigs lemon mint (leaves and blooms only)
2 Sprigs of peppermint (leaves only)
12 Sage leaves
2 Tbs. Extra Virgin Olive Oil (EVOO)
• Sea salt to taste.
Preparation
• Clean onion thoroughly and cut into four parts.
• Clean potato thoroughly and cut into pieces about 1 inch thick.
• Put onion, potato and cleaned garlic cloves in a wok or large non-stick frying pan and cook for about 5 minutes with EVOO.
• In the meantime, wash celery thoroughly and cut into pieces about 1 inch long. Add to wok and cook for about 5 minutes.
• In the meantime, wash carrot thoroughly and cut into large chunks. Add to wok and cook for about 5 minutes.
• In the meantime, wash bell pepper thoroughly, cut into small pieces, add to wok and cook for about 5 minutes.
• In the meantime, wash zucchini thoroughly, cut in half longitudinally, then cut into pieces about 1 inch thick and add to wok.
• Add sage, bay leaves, mint, salt to taste and cook for about 20 minutes, or until all vegetables are perfectly done and bell pepper is almost dissolved.
Organic Herb Vegetables - Onion, Potato and Garlic: image 1 of 6 Organic Herb Vegetables - Onion, Potato, Garlic and Celery: image 2 of 6 Organic Herb Vegetables - Onion, Potato, Garlic, Celery and Carrot: image 3 of 6
Organic Herb Vegetables - All Vegetables: image 4 of 6 Organic Herb Vegetables - All Vegetables with the Herbs: image 5 of 6 Organic Herb Vegetables Served with Balsamic Vinegar Rice: image 6 of 6
Click on the images above to see larger pictures
Comments
• Typical example of dish prepared with seasonal products readily available in your vegetable garden or at the local farmers market. Simple to prepare, yet satisfying and healthful.
• Excellent served with rice, couscous, or bulgur, it is very good also with all wheat bread sliced and toasted or warmed up in oven.
Wine and Beverage Pairing
• The combined flavor of peppermint, lemon mint, sage and bay leaves add a fresh, citrusy tang to already lively taste of the fresh vegetables which make this dish perfect for pairing with Fior Fiore Ansonica, Falanghina Pompeiano, Tocai Friulano Colli Orientali del Friuli, or frothy Lambrusco.


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    August 12, 2010
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