Spanish Vegetable Stew
This classic stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned variety simplifies the process.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Step 2
Add the water, wine, potatoes, carrots, mushrooms, and paprika. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 to 20 minutes, or until the potatoes and carrots are tender. Add the asparagus and cook over low heat until it is tender but still bright green, about 10 minutes.
Step 3
Stir in the artichoke hearts, peas, and parsley. Season with lemon juice, salt, and pepper. Cook over low heat for 5 minutes longer. If time allows, let the stew stand off the heat for an hour or so. Heat gently before serving. If the stew is too dense, add just a bit more water, then adjust the seasonings.
Nutrition Information
Step 4
Per serving:
Step 5
Calories: 222
Step 6
Total fat: 5g
Step 7
Protein: 7g
Step 8
Fiber: 10g
Step 9
Carbohydrate: 37g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 100mg
