Gevetch Recipe – Eats Now

Name: Gevetch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Dissolve tomato paste and paprika in tomato juice.
3
Stir in oregano.
4
Pour over vegetables.
5
Cover and bring liquid to boil over medium-high heat.
6
Reduce heat and simmer until vegetables are tender, about 30 minutes.
7
Season with salt and pepper, if desired.
8
Cool at least 20 minutes before serving.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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.), and more.

Yes, Gevetch falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gevetch

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