Free Recipe Ghivetch
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Ghivetch Recipe
1 sm Cauliflower; in flowerets
2 md Carrots; scraped
— thinly sliced
2 md Baking potatoes
— peeled and diced
2 md Tomatoes; peeled & quartered
1/4 lb Fresh green beans*
1 Celery stalk**
1 Yellow squash; thinly sliced
1 md Zucchini; thinly sliced
1 Onion; thinly sliced
1 sm Sweet red pepper
— cut in strips
1 sm Green pepper; cut in strips
1 c Chicken broth
1/2 c Olive oil
3 Garlic cloves; minced
2 ts Salt
1/2 ts Ground savory
1/4 ts Dried whole tarragon
1 Bay leaf
Ghivetch Preparation
*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 _America”s 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. From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini
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