Arakas Lemonatos me Patates ke Karota

Peas, Potatoes and Carrots in Olive Oil–Lemon Sauce

ON THE islands, this classic vegetable stew is seasoned with wild fennel. In this recipe, the fresh dill added at the end of cooking contributes an extra dimension to the sweet and lemony flavor of the vegetables.

Serve as a main dish, with feta or manouri cheese and fresh country bread, or as a side dish with grilled meat, poultry or fish.


  • cup olive oil
  • 1 cup coarsely chopped onions
  • 1 fennel bulb, trimmed, quartered and thinly sliced
  • 1 pound potatoes, cut into 1½-inch cubes
  • 2 pounds fresh or three 10-ounce packages frozen green peas
  • 2 cups Chicken Stock or water
  • 3 carrots, peeled and cut into 1-inch-thick slices
  • 1 teaspoon fennel seeds, preferably freshly ground or crushed in a mortar
  • Salt and freshly ground black pepper
  • cup freshly squeezed lemon juice
  • ½ cup chopped fresh dill


In a Dutch oven, heat cup of the oil and sauté the onions over medium heat for 2 minutes. Add the fennel bulb and sauté for 5 minutes, or until soft. Add the potatoes and sauté for 4 minutes more.

Add the peas, 1½ cups of the stock or water, the carrots, fennel seeds and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer for 15 minutes. Add the remaining ½ cup stock or water, the lemon juice, the remaining cup oil and ¼ cup of the dill and stir to distribute evenly. Cook for 10 minutes more, or until the vegetables are tender. Taste and adjust the seasonings.

If the sauce is too watery, increase the heat and boil to reduce it. Sprinkle with the remaining ¼ cup dill and serve warm or at room temperature.


You can substitute fresh fava beans or green beans for the peas. You can also halve the amount of peas and add 3 or 4 artichokes (see preparation instructions), quartered.