Vegetable ghivetch / Ghiveci de legume

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Posted By: Christina
Posted In:  Traditional Recipes
Page Views:  4231 views
Preparation Time:  20 minutes
Cooking Time:  45 minutes
Course: dinner


Other Info

servings: 4-6

Ingredients

4 clusters garlic
3 parsley roots
4 or 5 onions
2 celery roots
1/2 cups olive oil
1 turnip
2 cups soup stock or bouillon
1 small head cabbage
1 small head cauliflower
salt and pepper


Directions

Those who have seen a vegetable ghivetch as made in Romania will never forget it. First there is the baking dish as big as a wheel and filled with the white, yellow, green, purple and orange colored vegetables in a riot of color. This is then placed in the great earthen bread oven, and as the changing aromas force themselves out into the kitchen and reach your nostrils, a wonder¬ful feeling of anticipation comes over you.
In the cities they prepare their ghivetch in the largest glazed earthenware dish that they have and send it out to the neighborhood baker to be baked in his oven.
Prepare the following vegetables: One bunch of carrots sliced crosswise, 4 large potatoes diced, one eggplant which has been washed, left unpeeled and cubed, one cup of green peas, one cup of green beans sliced lengthwise, one meaty green pepper sliced lengthwise, one cup of green lima beans, 3 parsley roots, 2 celery roots, one turnip, all of these cubed, one small head of cabbage and one small head of cauliflower both cut into thick pieces, I few chopped leeks, one summer or winter squash diced, one handful of okra, 8 to 10 tomatoes sliced thick, one bunch of mixed herbs chopped, one bunch of grapes and 4 clusters of garlic separated into cloves. Mix together all the vegetables gently and place in a large earthenware baking dish.
Fry 4 or 5 sliced onions in 1/2 cup of olive oil or butter to a nice golden brown, add 2 cups of soup stock or bouillon ami bring to a boil. Now pour over the vegetables in the casserole one cup of boiling olive oil, add about 2 teaspoonfuls of salt and some pepper to taste, and finally pour on the hot bouillon with the fried onions.
Cover and bake in a moderate oven, until the juice has been absorbed. Serve hot or cold.

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