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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1/3 cup oil in a Dutch oven. | 2. Add onions and saute over medium heat for 2 minutes. | 3. Add fennel bulb and saute for 5 minutes, or until soft. | 4. Add potatoes and saute for 4 minutes more. | 5. Add peas, carrots, fennel seeds, salt, pepper and 1 1/2 cups water. | 6. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. | 7. Add remaining water, lemon juice, remaining oil and 1/4 cup dill. | 8. Stir well. | 9. Simmer for 10 minutes more, or until vegetables are tender. | 10. Sprinkle with remaining dill. | 11. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2/3	cup	divided	1272.96	0.0	0.0	144.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
fennel bulb	1		trimmed quartered sliced	-	-	-	-
potato	1		cut	-	-	-	-
green pea	2	lbs		734.8205	131.0884	49.1695	3.6287
water	2	cups	divided	0.0	0.0	0.0	0.0
carrot	3		peeled sliced	157.44	36.7872	3.5712	0.9216
fennel seed	1	teaspoon	crushed	6.9	1.0458	0.316	0.2974
salt pepper				-	-	-	-
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
dill	1/2	cup	chopped divided	1.9135	0.3124	0.154	0.0498

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.