North African Vegetable Stew

Still pretty busy, but Ox asked for this one specifically, so I present one of my favorite vegetable dishes thus far.

North African Vegetable Stew

Serves 4

2 tablespoons olive oil
2 medium onions, finely chopped
2 cups loosely packed parsley sprigs
2 tablespoons fresh lemon juice
1 teaspoon paprika
1 ¼ cups reduced sodium chicken broth
1 lb. small new potatoes, unpeeled
3 medium carrots, cut into 1 inch pieces
2 small turnips, peeled and quartered
1 teaspoon seasoned salt
¼ teaspoon freshly ground pepper
1 package (10 ounces) frozen baby lima beans
2 tablespoons coarsely chopped green olives
2 garlic cloves, minced

Heat oil in a large heavy pot or nonreactive Dutch oven over medium heat until hot. Add onions and cook 8 to 10 minutes or until golden, stirring occasionally.

Meanwhile, in a blender or food processor, combine parsley, lemon juice, paprika, and ¼ cup of broth. Process until almost smooth.

Add parsley mixture to onions and mix well. Add potatoes, carrots, turnips, salt, pepper, and remaining cup of broth. Reduce heat to medium-low; cover and cook 30 to 35 minutes, or until potatoes are tender, stirring occasionally.

Add beans, olives, and garlic; stir to mix. Cover; cook an additional 8 to 10 minutes or until beans are tender. If desired, garnish with additional chopped parsley.

Source: The Best of Cooking Pleasures, Vol. 1 © 2001 Cooking Club Of America

Notes form the Hare

This is very good served with rice – you could also serve with couscous.

When I made it the first time, I used vegetable broth instead of chicken broth.