Spanish Veg. Stew Question for AJ

[Guest guest]

AmyF and I are just double checking to see if 2 cups

of water is enough? I printed tis recipe and wanted to

try it during the week.

Thanks,

Donna

 

 

Spanish Vegetable Stew

 

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

2 cups water

1/2 cup dry white wine

8 ounces white or cremini 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

1/4 to 1/2 cup chopped fresh parsley

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 saute until the onion

is golden.

Add the potatoes, carrots, mushrooms, 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.

Makes 6 servings.

 

 

 

I can remember the fourth of July,

Running through the backwood bare.

And I can still hear my old hound dog barking,

Chasing down a hoodoo there.

Chasing down a hoodoo there.

Source: CCR - Born on the BAyou