- Spring Cleaning
For Your Kitchen and Yourself
- by Nava Atlas
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from the previous page...
SPANISH VEGETABLE MEDLEY
Serves: 6
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.
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
12 stalks slender 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 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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