Menestra de verduras (Spanish spring vegetable stew)
The Navarre and La Rioja classic: artichokes, peas, broad beans, green beans, asparagus and carrots, each cooked to its point and brought together.
- 60 min30 prep · 30 cook
- MediumDifficulty
- 280 kcalper serving
Ingredients
- Artichokes6
- Green beans200 g
- Carrots2
- Peas150 g
- Broad beans150 g
- Green asparagus8
- Onion1
- garlic2 cloves
- Plain flour1 tbsp
- Olive oil4 tbsp
- Eggs2
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Trim the artichokes down to their hearts, quarter them and keep them in water with a little flour or lemon so they don’t darken.
- 2
Cook each vegetable separately in salted boiling water until just tender: artichokes, carrots and green beans longer, peas, broad beans and asparagus briefly. Keep 300 ml of the cooking water.
- 3
Hard-boil the eggs, peel and quarter them.
- 4
In a wide casserole, soften the chopped onion and garlic in the oil. Stir in the flour and cook for a minute.
- 5
Gradually add the reserved cooking water to make a light sauce, then add all the vegetables and simmer gently together.
- 6
Serve garnished with the egg quarters.
Tips and questions
- Can I use frozen vegetables?
- Frozen peas and broad beans are fine. Jarred artichoke hearts work too, but add them right at the end.
- Why cook each vegetable separately?
- Each one needs a different time; this way none are overcooked and they keep their colour.
Enjoy your meal!
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