Peas, Potatoes and Carrots in Olive Oil–Lemon Sauce

Name: Peas, Potatoes and Carrots in Olive Oil–Lemon Sauce (Arakas Lemonatos me Patates ke Karota)
Cuisine: Greek
Ingredients: 1 teaspoon fennel seeds, preferably freshly ground or crushed in a mortar; 3 carrots, peeled and cut into 1-inch-thick slices; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 pounds fresh or three 10-ounce packages frozen green peas; 1 pound potatoes, cut into 1½-inch cubes; 2 cups Chicken Stock or water; 2 cups Chicken Stock or water; ½ cup chopped fresh dill; ⅓ cup freshly squeezed lemon juice; ⅔ cup olive oil; 1 cup coarsely chopped onions; 1 fennel bulb, trimmed, quartered and thinly sliced

Arakas Lemonatos me Patates ke Karota

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

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.

Ingredients

Europe
Greece
Main course
Side dish
Vegan
Gluten-free
Mediterranean

Ingredients

Method