
http://www.care2.com/greenliving/spanish-vegetable-medley.html
Spanish Vegetable Medley with Fresh Asparagus - Recipe
Adapted from http://www.vegkitchen.com, written by Nava Atlas
This recipe will help the palate make the transition from winter’s heavier comfort foods to the lighter, fresher flavors of the new season.
This classic stew (menestra de verduras ) has many regional variations, and it can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Artichokes, peas, asparagus, and parsley make this a very springlike stew. Make sure to enjoy the
wonderful aroma.
Spanish Medley:
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 to 3 cloves garlic, minced
2 large potatoes, peeled and diced
3 medium carrots, peeled and sliced
1/2 cup dry white wine
8 ounces white or crimini mushrooms, stemmed and sliced
1 1/2 teaspoons sweet paprika
8 stalks asparagus, bottoms trimmed and cut into 1-inch pieces
15-ounce can imported artichoke hearts, drained and quartered
1 cup frozen green peas (you can use fresh once they’re in season)
1/2 cup chopped fresh parsley or cilantro
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste
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.
Add the potatoes, carrots, mushrooms, 2 cups water, and paprika. Bring
to a simmer, then simmer gently, covered, 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-crisp, about 10 minutes.
Stir in the artichoke hearts, peas, and parsley. Add lemon juice and
salt and pepper to taste. Cook over low heat for 5 minutes longer. If
time allows, let the stew stand for an hour or so before serving. Heat
gently as needed; taste and correct the seasonings and add just a bit
more water if needed.

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