Greek 'one-pot' spring stew eaten in Blue Zone is the perfect 'comforting' dinner dish
This recipe incorporates spring vegetables from Ikaria, Greece, a Mediterranean island considered a Blue Zone, to make a hearty stew.
This one-pot stew recipe incorporates spring vegetables to make the perfect seasonal comfort meal.
Hailing from Ikaria, Greece, an island in the Mediterranean considered one of five Blue Zones where people live the longest, this recipe combines sweet onion, carrots, potatoes, leeks, peas, fennel or dill and artichoke to make a hearty spring time dish.
Other Blue Zone recipes you can try include Italian minestrone soup or a Mediterranean-style grain bowl.
This recipe is from National Geographic's Dan Buettner who hosted a Netflix docuseries about the Blue Zones.
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Ingredients
- 1 sweet onion (like Vidalia), sliced
- 1 medium carrot, peeled and thinly sliced into rounds
- 1 tablespoon extra-virgin olive oil
- 350ml water
- 240ml vegetable broth
- 340 to 450 grams artichoke hearts (halves or quarters), drained
- 1 large potato, scrubbed and cut into medium dice with skin on
- 1 leek, chopped
- 450 grams baby peas, fresh or frozen
- Small bunch fennel fronds, chopped (alternatively can use dill)
- Salt and pepper (optional)
- Good-quality bread (optional on side)
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Instructions
1. In a soup pot, sauté onion and carrot in olive oil over medium- high heat for 3 to 4 minutes, or until onion is lightly browned.
Add water and broth to the pot and bring to a boil.
2. Add artichokes, potato, and leek; cook for 10 more minutes.
3. Then add peas and fennel fronds and cook for another 10 minutes, stirring occasionally.
4. Remove from heat and add salt and pepper to taste. Serve with crusty bread.