DISH RESEARCH · Main dish
Legim
Mirlene’s selected stovetop vegetarian legim, or Haitian légume, mashes eggplant, cabbage and carrots with ready seasonings before spinach is added.
About Legim
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Legim is also called Haitian légume. Mirlene’s selected stovetop version combines eggplant, cabbage, carrots and spinach with vegetable stock, tomato paste, ready epis, garlic and onion.
The unpeeled eggplant and carrots are sliced. Cabbage and yellow onion are chopped, and garlic is minced. In a large saucepan, olive oil heats before onion and garlic are added and stirred until golden.
Eggplant, cabbage and carrots are added with vegetable stock. The saucepan is covered, the heat reduced and the vegetables cooked with occasional stirring before the cover is removed and the heat lowered again.
The vegetables are mashed with a potato masher. Tomato paste, the selected lemon juice, ready epis, kosher salt and pepper are mixed in, with more of the same salt and pepper used when needed.
Spinach is added and stirred through, then the saucepan is covered again while the stew simmers. Ready white rice is the selected accompaniment.
Ingredients in Legim
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Haiti
- Cooking traditions
- Haitian
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.