Ghivetch Pronounced You Vetch Recipes

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RUMANIAN (ROMANIAN) GHIVETCH



Rumanian (Romanian) Ghivetch image

Vegetable stew adapted from The New York Times Cookbook. I call for vegetable broth here; the original said "bouillon."

Provided by Chocolatl

Categories     Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/2 head cauliflower, separated into florets
2 potatoes, peeled and diced
2 carrots, sliced thin
1/2 eggplant, cubed (don't peel)
1 (14 1/2 ounce) can plum tomatoes, drained
1/2 yellow squash, sliced thin (don't peel)
2 medium onions, quartered
1/2 cup green peas
1/2 cup green beans, cut up
1 bell pepper, seeded and thinly sliced
2 stalks celery, thinly sliced
salt
pepper
1 1/2 cups vegetable broth
1/3 cup olive oil
2 garlic cloves, crushed
1/2 tablespoon fresh dill, chopped (or parsley)

Steps:

  • Preheat oven to 350°F.
  • Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper.
  • Heat broth, olive oil and garlic in a small pan.
  • Pour over the vegetables.
  • Sprinkle with dill.
  • Cover and bake until all vegetables are tender, about 1 hour.
  • Let cool to lukewarm before serving.

Nutrition Facts : Calories 240.2, Fat 12.7, SaturatedFat 1.8, Sodium 52.8, Carbohydrate 29.6, Fiber 7.4, Sugar 8.8, Protein 5.3

GHIVETCH (PRONOUNCED YOU-VETCH)



GHIVETCH (PRONOUNCED YOU-VETCH) image

Categories     Vegetable     Side

Yield 4

Number Of Ingredients 12

2 onions, sliced thin
2 large garlic cloves
1/4 c. oil
1 eggplant (diced 1" cubes)
2 tomatoes (peeled & diced)
1 green pepper
1 zucchini
1 med. potatoe
1 c. chicken broth
1 tsp salt
1/2 tsp pepper
1/2 c. rice

Steps:

  • Heal oil, fry onions & garlic. Add other ingredients. Cook 20-25 min.

GEVETCH



Gevetch image

This Romanian recipe proves that a meatless stew can be hearty and satisfying. It also makes delicious leftovers, serve them over rice are noodles. There are a bunch of ingredients but its worth it in the end.

Provided by Dancer

Categories     Stew

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 22

1/2 Spanish onion, diced (1 cup)
1 large garlic clove, chopped
1 medium white skinned boiling potato, peeled and cut in 1-inch pieces (1 1/4 cups)
1 medium sweet potato, peeled, halved and cut in 1-inch pieces (8 oz.)
1/4 medium head green cabbage, cut in 1-inch pieces (6 oz.)
3 ounces white mushrooms, halved
1 bay leaf
2 medium carrots, cut in 1-inch pieces (1 cup)
1 medium celery rib, cut in 1-inch slices (3/4 cup)
1 medium green bell pepper, cut in 1-inch pieces (1 cup)
1/2 medium cauliflower, cut in large florets (about 12-13 florets or 1 1/4 lb.)
1/2 small eggplant, peeled and cut in 1-inch cubes (3 cups)
1 1/4 cups shelled fresh lima beans (not baby limas) or 1 1/4 cups frozen lima beans (not baby limas)
1/4 cup coarsely chopped flat leaf parsley
4 ounces fresh green beans, trimmed
2 medium tomatoes, seeded and coarsely chopped (2 cups)
1 cup tomato juice
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon dried oregano
salt
fresh ground black pepper

Steps:

  • In large Dutch oven, layer vegetables and seasonings in the following order: onion, garlic, white potato, sweet potato, cabbage, mushrooms, bay leaf, carrots, celery, bell pepper, cauliflower, eggplant, lima beans, parsley, green beans and tomatoes.
  • Dissolve tomato paste and paprika in tomato juice.
  • Stir in oregano.
  • Pour over vegetables.
  • Cover and bring liquid to boil over medium-high heat.
  • Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Season with salt and pepper, if desired.
  • Cool at least 20 minutes before serving.

Nutrition Facts : Calories 114.5, Fat 0.6, SaturatedFat 0.1, Sodium 145, Carbohydrate 24.7, Fiber 6.9, Sugar 7.9, Protein 5.4

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