Green beans and fennel ragout (dj/ws)

6 servings

Ingredients

Quantity Ingredient
3 Garlic cloves; minced or pressed
1½ cup Chopped onions
3 tablespoons Olive oil
3 larges Potatoes; cut into 1/2inch
; cubes, (about 3 1/2
; cups)
3 cups Undrained chopped fresh or canned; (28ounce can)
; tomatoes
1 teaspoon Dried thyme
1 cup Water
1 pounds Green beans
2 cups Sliced fresh fennel bulb; (1/4inchthick
; slices)
2 Pinches saffron threads
1½ teaspoon Freshly grated orange peel
½ Lemon; Juice of
Salt and ground black pepper to taste

Directions

In a soup pot, saute the garlic and onions in the olive oil, stirring occasionally, until the onions are translucent. Add the potatoes and tomatoes. Stir in the thyme and water. Cover and bring to a boil, then reduce the heat to a simmer. Stem the green beans and cut them into 1inch pieces. Add the beans and sliced fennel bulb to the pot. Stir in the saffron, orange peel, and lemon juice. Simmer, covered, for 15 to 20 minutes, stirring occasionally, until the potatoes and green beans are tender. Add salt and pepper to taste.

Serve with crusty bread and chevre or brie.

Yield: 4 to 6 servings

CHEF DU JOUR WYNELLE STEIN SHOW #DJ9508 Copyright, 1994, Vegetable Kingdom, Inc., Moosewood Restaurant Cooks at Home, Simon & Schuster/Fireside, All rights reserved.

Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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