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.
In a Dutch oven, heat
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
If the sauce is too watery, increase the heat and boil to reduce it. Sprinkle with the remaining
You can substitute fresh fava beans or green beans for the peas. You can also halve the amount of peas and add
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