Summer vegetable stew

Summer vegetable stew

Yaz türlüsü

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

In the old days, you only had vegetables within their season, but nowadays most vegetables are available pretty much all year round. To celebrate the summer harvest, this is the dish to enjoy for lunch or dinner, with crusty bread. This stew is particularly tasty cooked in a traditional clay pot.

Ingredients

Quantity Ingredient
3 vine-ripened tomatoes
500g green beans
2 zucchini
2 carrots
125ml olive oil
2 brown onions, diced
1 tablespoon caster sugar
30g finely chopped flat-leaf parsley
crusty bread, to serve

Method

  1. Use a sharp knife to cut a cross into the bottom of each tomato. Place the tomatoes in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross. Roughly dice the tomatoes and set aside.
  2. Top and tail the beans, removing any strings, then chop into bite-sized pieces. Quarter the zucchini lengthways and cut into 1 cm pieces. Peel the carrots, quarter lengthways, then cut into 1 cm pieces.
  3. Heat the olive oil in a saucepan over a medium heat. Fry the onion for 6–8 minutes, or until soft. Add the beans, carrot, zucchini and tomato. Sprinkle with the sugar, season with sea salt and freshly ground black pepper and mix everything together.
  4. Turn the heat down to low, then cover and cook slowly for about 30 minutes, until all the vegetables are tender.
  5. Take off the heat, sprinkle with the parsley and serve with crusty bread.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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