Ghivetch
- Cuisine: Various Eastern European
- Yield:
Ghivetch ingredients
- 1 small Cauliflower, in flowerets
- 2 med Carrots, scraped
- -- thinly sliced
- 2 med Baking potatoes
- -- peeled and diced
- 2 med Tomatoes, peeled & quartered
- 1⁄4 lb Fresh green beans*
- 1 Celery stalk**
- 1 Yellow squash, thinly sliced
- 1 med Zucchini, thinly sliced
- 1 Onion, thinly sliced
- 1 small Sweet red pepper
- -- cut in strips
- 1 small Green pepper, cut in strips
- 1 c chicken broth
- 1⁄2 c olive oil
- 3 garlic cloves, minced
- 2 t Salt
- 1⁄2 t Ground savory
- 1⁄4 t Dried whole tarragon
- 1 Bay leaf
Cooking Ghivetch
1. *slice beans diagonally into ½" pieces.
2. **slice celery diagonally into ¼" pieces.
3. combine first 11 ingredients in a large bowl; toss well.
4. Spoon vegetable mixture into a deep 5-qt.
5. Casserolei; set aside.
6. combine broth and remaining ingredients in a saucepan; bring mixture to a boil.
7. Pour over vegetables.
8. Cover and bake at 350°F.
9. for 1 hour, or until vegetables are tender, stirring occasionally.
10. Remove and discard bay leaf before serving.
11. yield: 8 to 10 servings.
12. from _noteworthy_ by the ravinia festival/highland park, il, in _america"s best recipes: a 1989 hometown collection_.
13. Birmingham, al: oxmoor house, inc. , 198Pp.
14. 320-32Isbn 0-8487-0765.
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