| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour11 |
6 |
servings |
INGREDIENTS
| 3 |
|
Garlic cloves; minced or pressed |
| 1 1/2 |
c |
Chopped onions |
| 3 |
tb |
Olive oil |
| 3 |
lg |
Potatoes; cut into 1/2inch |
|
|
; cubes, (about 3 1/2 |
|
|
; cups) |
| 3 |
c |
Undrained chopped fresh or canned; (28ounce can) |
|
|
; tomatoes |
| 1 |
ts |
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 |
ts |
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.
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