A classic Greek vegetable dish, this hearty combination of broad beans, peas, carrots, potatoes, and artichokes is gently simmered until tender, then finished with a silky avgolemono sauce made from eggs and fresh lemon juice. Light, comforting, and full of flavour, it can be served as a main meal with crusty bread or as a side dish alongside grilled meats.
Ingredients
- 2 potatoes, peeled and cut into cubes
- 3 carrots, diced
- 500g broad beans (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 2 artichokes, trimmed and quartered (or frozen artichoke hearts)
- 4 spring onions, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 red capsicum, diced (optional)
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh dill, finely chopped
- 2 eggs
- Juice of 2 lemons
- 2 tablespoons cornflour (optional, for a thicker sauce)
- Salt and freshly ground black pepper
Method
- Heat the olive oil in a large pot over medium heat.
- Add the onion, spring onions, and garlic and sauté for 2–3 minutes until softened.
- Add the potatoes, carrots, broad beans, peas, artichokes, and capsicum (if using). Season lightly with salt and pepper.
- Pour in enough water to just cover the vegetables and stir in the dill.
- Bring to a gentle boil, then reduce the heat, cover, and simmer for 40–50 minutes, or until all the vegetables are tender.
- Remove the pot from the heat. There should still be some cooking liquid remaining.
- In a bowl, whisk the eggs until frothy. Add the lemon juice and whisk again. If using cornflour, whisk it in until smooth.
- Slowly add one cup of the hot cooking liquid to the egg mixture, whisking continuously to temper the eggs.
- Gradually add another cup of hot liquid while continuing to whisk.
- Pour the avgolemono mixture back into the pot and gently stir to combine.
- Return the pot to very low heat for 1–2 minutes, stirring gently. Do not allow it to boil.
- Taste and adjust seasoning before serving.
Serve warm with fresh bread and a little extra dill for garnish.