Green Beans Braised With Carrots And Potatoes

by Lianne Goldsmith November 6, 2018
 

 

img_1024Recipe from talented Sephardic Chef Stella Cohen

The rich flavors of Sephardic food remind me of weekends spent at my friendsí homes. Many of their parents and grandparents traveled to Zimbabwe from Rhodes via the Congo and I loved listening to them speaking in a flurry of French and Ladino, (Judeo- Spanish) while they prepared an array of perfect savory pastries as well as aromatic braised stews served with flavorful vegetarian dishes and Spanish fried rice. Over the years, I have loved delighting my family and friends at Shabbats and celebrations with a number of those memorable dishes.

Thanksgiving gives us all an opportunity to share our best foods for the family feast, – traditional turkey as well as an assortment of delicious exotic flavors. I have decided to add a few vegetable dishes from Stella Cohen, a fellow Zimbabwean who continues to master the art of entertaining with her sumptuous traditional Sephardic feasts.

Fusulya is a simple vegetarian dish made with green beans. The dish is braised slowly, allowing the beans to become sweet and tender. It is often served with Spanish fried rice and is delicious as a meal on its own or as a complement to a meal.

I wish you all a blessed Thanksgiving.

Ingredients:

• 3 Tbsp. olive oil

• 1 large onion, roughly chopped

• 2 cups peeled, seeded and finely chopped ripe tomatoes or canned chopped toma toes

• 1 tender celery stalk with leaves, cut into chunks sea salt and freshly ground black pepper

• 1 tsp. sugar

• 1 Tbsp. fresh lemon juice

• 500 g stringless green beans, trimmed

and cut into 3 pieces

• 2 medium carrots, cut into chunks

• 1 medium potato, quartered

• 1 cup hot vegetable stock or water

• 2 Tbsp. roughly chopped fresh dill

For the garnish:

• 1 Tbsp. roughly chopped fresh dill

• 1 Tbsp. extra-virgin olive oil

Heat the oil in a large shallow heavy based pan over medium-high heat. Add onion and cook for 4 minutes until softened and then add sliced garlic for a further minute.

Add all of the remaining ingredients and bring to boil. Cover, reduce the heat and simmer for 40-50 minutes until the beans are very tender and the sauce is reduced. Stir occasionally to ensure that the beans are well immersed in the sauce. If necessary add more hot water.

Taste and add seasoning as necessary.

Serve warm sprinkled with dill and drizzled with olive oil.

Ingredients:

• 3 Tbsp. olive oil

• 1 large onion, roughly chopped
• 2 cups peeled, seeded and finely chopped ripe tomatoes or canned chopped toma toes

• 1 tender celery stalk with leaves, cut into chunks sea salt and freshly ground black pepper

• 1 tsp. sugar

• 1 Tbsp. fresh lemon juice

• 500 g stringless green beans, trimmed

and cut into 3 pieces

• 2 medium carrots, cut into chunks

• 1 medium potato, quartered

• 1 cup hot vegetable stock or water

• 2 Tbsp. roughly chopped fresh dill

For the garnish:

• 1 Tbsp. roughly chopped fresh dill

• 1 Tbsp. extra-virgin olive oil

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