Green beans and fennel ragout (dj/ws)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Garlic cloves; minced or pressed | |
| 1½ | cup | Chopped onions |
| 3 | tablespoons | Olive oil |
| 3 | larges | Potatoes; cut into 1/2inch |
| ; cubes, (about 3 1/2 | ||
| ; cups) | ||
| 3 | cups | Undrained chopped fresh or canned; (28ounce can) |
| ; tomatoes | ||
| 1 | teaspoon | Dried thyme |
| 1 | cup | Water |
| 1 | pounds | Green beans |
| 2 | cups | Sliced fresh fennel bulb; (1/4inchthick |
| ; slices) | ||
| 2 | Pinches saffron threads | |
| 1½ | teaspoon | Freshly grated orange peel |
| ½ | Lemon; Juice of | |
| Salt and ground black pepper to taste | ||
Directions
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.
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