Spanish Vegetable Medley

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* Exported from MasterCook *

 

SPANISH VEGETABLE MEDLEY

 

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Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra-virgin olive oil

1 large onion -- quartered and thinly sliced

2 cloves garlic -- minced (2 to 3)

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

12 stalks slender asparagus -- bottoms trimmed, and cut into

1-inch pieces

1 can imported artichoke hearts -- (15 ounce) 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

 

This light 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. Serve with a crusty

bread and the colorful salad that follows.

 

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

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.

 

 

 

 

 

 

Source:

" Vegetarian kitchen newsletter 3-5-2002 "

 

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Per Serving (excluding unknown items): 109 Calories; 5g Fat (41.8% calories from

fat); 1g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 17mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0