| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour11 |
6 |
Servings |
INGREDIENTS
| 3 |
|
Garlic cloves, minced or |
|
|
pressed |
| 1 1/2 |
c |
Chopped onions |
| 3 |
T |
Olive oil |
| 3 |
|
Potatoes, cut into 1/2inch |
|
|
cubes about 3 1/2 |
|
|
cups |
| 3 |
c |
Undrained chopped fresh or |
|
|
canned 28ounce can |
|
|
tomatoes |
| 1 |
t |
Dried thyme |
| 1 |
c |
Water |
| 1 |
lb |
Green beans |
| 2 |
c |
Sliced fresh fennel bulb |
|
|
1/4inchthick |
|
|
slices |
| 2 |
|
Pinches saffron threads |
| 1 1/2 |
t |
Freshly grated orange peel |
| 1/2 |
|
Lemon, Juice of |
|
|
Salt and ground black pepper |
|
|
to taste |
INSTRUCTIONS
In a soup pot, saute the garlic and onions in the olive oil, stirring
occasionally, until the onions are translucent. Add the potatoes and
tomatoes. Stir in the thyme and water. Cover and bring to a boil, then
reduce the heat to a simmer. Stem the green beans and cut them into
1inch pieces. Add the beans and sliced fennel bulb to the pot. Stir in
the saffron, orange peel, and lemon juice. Simmer, covered, for 15 to
20 minutes, stirring occasionally, until the potatoes and green beans
are tender. Add salt and pepper to taste. Serve with crusty bread and
chevre or brie. Yield: 4 to 6 servings CHEF DU JOUR WYNELLE STEIN
SHOW #DJ9508 Copyright, 1994, Vegetable Kingdom, Inc., Moosewood
Restaurant Cooks at Home, Simon & Schuster/Fireside, All rights
reserved. Busted and entered for you by: Bill Webster Converted by
MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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