romanian vegetable stew

This is a summer dish, when vegetables like zucchini, cauliflower, bell peppers, tomatoes, etc are in season. You can make it with pork or chicken, but I prefer it without meat.

Enjoy!

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romanian vegetable stew

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Ingredients

• 40 ml of vegetable oil

• 1 big onion, julienned

• 1 big carrot, peeled and sliced

• ¼ cabbage, cut in small chunks

• 1 big potato, peeled and diced

• ½ small cauliflower, florets only

• 1 handful of green beans, cut in 3-4 cm pieces

• 1 zucchini, peeled and diced

• 1 handful of cherry tomatoes or 1 medium tomato, diced

• 1 handful fresh or frozen peas

• ½ red bell pepper, finely diced

• 1 bunch of fresh parsley leaves, finely chopped

• 1 big garlic clove, grated

• Salt and pepper

To serve: fresh white bread

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Method

1. Sauté the onion and carrot in the oil and, when soft, add all other vegetables except the zucchini. Season with salt and pepper and leave to cook with the lid on for about 10 min.

2. Add the zucchini and cook for another 5 min.

3. Turn off the heat. Now add the parsley and garlic, stir, cover with the lid and leave to rest for 10 min for flavors to develop.

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Tips & cheats

• Traditionally this stew is made with lard (2tbsp instead of the oil) - however this is not vegetarian friendly so I use sunflower oil instead, which is the most popular cooking oil in Romania.

• Depending on the vegetables you might need to add a bit of water. I didn’t need it, as cabbage, tomatoes and zucchini release enough water.