Recipe: Vegetable Stifado

VEGETABLE STIFADO

4 tablespoons olive oil
1/2 pound pearl onions
2 garlic cloves, crushed
1 teaspoon ground cumin
1 medium cauliflower, cut into florets
2 large carrots, peeled and sliced thick
5 ounces (about 5) new potatoes, peeled and halved
1 tablespoon all-purpose flour
3/4 cup red wine
3 cups good vegetable broth
1/2 cup sundried tomatoes in oil, drained
1 cup cooked navy beans
Sprig of rosemary
12 black olives
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano
Salt and freshly ground black pepper

Preheat oven to 375 degrees F.

Heat half the oil in an ovenproof casserole over moderate heat. Add the onions and cook for about 4-5 minutes until lightly golden.

Add the garlic and cook for a another minute.

Add the cumin, cauliflower, carrots and potatoes and toss well together. Add the flour, stir well, and cook for a further 1 minute.

Add the red wine and broth, bring to a boil, and add the tomatoes, cooked beans and rosemary.

Place in the oven for 35-45 minutes until tender.

When cooked, remove from the oven and stir in the remaining olive oil, then add the olives, parsley and oregano. Adjust the seasoning and serve hot.

Makes 4 servings
Adapted from source: Pure Vegetarian by Paul Gayler