Cauliflower, Potato & French Bean Yaxni
The word Yaxni is a Greek word meaning to braise in a tomato base sauce. I grew up with these types of dishes as my mum always made them during the cold Canadian months. They are definitely a perfect hug of comfort. In this recipe, I have combined a few different vegetables I had in my refrigerator that I needed to use. My recipe is a quick saute and a slow cook in the oven for a delicious meal packed with healthy veggies.
1/4 olive oil
2 garlic cloves, roughly chopped
1 medium cooking onion, diced
1 tbsp tomato paste
1 small head cauliflower, cut in medium florets
4 medium Yukon gold potatoes, peeled & quartered
2 cup French green beans or regular green beans
1 cup tomato puree
2 cup vegetable stock
1 tsp salt
1 tsp fresh ground pepper
fresh Italian flat leaf parsley, finely chopped (optional)
Preheat oven to 325F.
In a large cast iron dutch oven or pot, heat oil over medium heat. Add onions and garlic and sauté for 1-2 minutes until soft and translucent. Stir in tomato paste and cook for an additional 1-2 minutes until fragrant.
Add cauliflower and potatoes and sauté for 5-6 minutes until lightly golden. Add French beans, tomato puree, vegetable stock and season with salt and pepper. Gently stir, cover and place in the oven to cook for 1hour.
Remove from oven and let stand for 5 minutes. Test for seasoning, Serve topped with fresh parsley and your favourite crusty bread to soak up the sauce.
SERVINGS 4-6 | PREP & COOK TIME 1.5 hours