Welcome readers of Paulina Cocina! Today’s recipe is typical of Spanish gastronomy, super adaptable to the time of year and also suitable for vegetarians. Basically, the menestra is a vegetable stew that has nothing basic but it does have a lot of flavor.
The recipe of vegetable stew We love it because, in addition to being very versatile in terms of ingredients, it is also common for it to be consumed at any time of the year. It is a low-calorie and nutritious option as a main course for lunch or dinner. As you will see, we only have praise for this traditional Spanish recipe.
About the vegetable stew
We know that seasonal vegetables are those that are at their best both in flavor and nutritionally and the stew It allows us to take advantage of them since it is not done with specific vegetables but we can vary, try or use what we have at home.
Another good option for this is the vegetable wok recipe.
The vegetable stew, a traditional dish that changes with customs
Vegetable stew is a typical dish of Spanish and Latin American gastronomy, which consists of a mixture of various cooked vegetables, usually in a light sauce. It is a dish that has evolved over time and has different variants depending on the region in which it is prepared. However, it is believed that its origin dates back to Roman times, when various cooked vegetables began to be eaten together on the same plate.
Nowadays the vegetable stew It has become a popular dish around the world, and is valued for its flavor, texture, and nutritional value.
Throughout history, vegetable stew has become a popular dish in different countries and regions of the world, such as Spain, France, Italy, Greece, and Latin America. In each location, menestra is prepared differently, using different vegetables and spices depending on the available ingredients and local preferences.
Origin of the vegetable stew in Spain
In Spanish gastronomy, Vegetable stew is considered a typical dish of the traditional cuisine of Navarre, although it is also consumed in other regions of the country. In Navarra, it is usually prepared with artichokes, asparagus, peas, carrots, broad beans, and other vegetables and is mixed with a sauce made with onion, garlic, Serrano ham, and olive oil.
The vegetable stew and the panaché, similar but different
Both are mixed vegetables cooked in a light sauce. The stew is prepared with vegetables cooked in a hot sauce, while the plume It is prepared with raw or cooked vegetables in a cold sauce. The menestra is usually a main dish and the panaché is consumed more as an appetizer or side dish.
4 side dishes for the vegetable stew
The menestra is usually a main dish, which is served hot or lukewarm. It is a dish that can be accompanied in different ways, depending on the tastes and culinary traditions of each region. Some common accompaniment options are:
- Meat or fish: The vegetable stew is usually served as a main dish and can be accompanied by meat, such as chicken, beef or lamb, or fish, such as hake or cod. These ingredients can be grilled, baked or stewed to complement the vegetable dish.
- rice or porridge: Another option to accompany the menestra is to serve it with White rice or boiled potatoes. Rice or potatoes can serve to soak up the stew sauce and give it an extra touch of flavor.
- Egg: Some variations of the vegetable stew include boiled or fried egg as a side dish. The egg can be sliced and mixed with the stew, or served separately as a side dish.
- Pan: Bread is another common accompaniment to vegetable stew, as it can be used to dip into the stew sauce or to soak up the flavors of the dish.
Vegetable stew recipe
The vegetable stew is a traditional dish of Spanish gastronomy which is prepared with a mixture of vegetables such as artichokes, asparagus, peas, carrots, broad beans, among others, cooked in a sauce of onion, garlic, serrano ham and olive oil. Sometimes hard-boiled eggs, tuna, or shredded chicken are added.
- Yield: 4 portions
- Preparation time: 40 minutes
- 500 grams of artichokes
- 500 gr of fresh peas
- 500 gr of fresh broad beans
- 4 green asparagus
- 2 carrots
- 1 onion
- 2 garlic cloves
- 250 gr de tomates cherry
- 100 gr of serrano ham
- 1/2 liter of chicken broth
- Extra virgin olive oil required quantity
- Salt and ground black pepper to taste
- Fresh green leaves (basil, spinach, etc) optional
How to make vegetable stew step by step
- Clean the artichokes, remove the toughest outer leaves and stems, and cut them into quarters. Reserve them in water with lemon so they do not oxidize.
- Peel and cut the carrots into thin slices. Also cut the asparagus into pieces of about 3 centimeters.
- Peel and finely chop the onion and garlic cloves.
- In a large saucepan, add a little olive oil and sauté the onion and garlic over medium heat until golden.
- Add the chopped serrano ham and the carrots and fry everything together for 5 minutes.
- Add the artichokes, peas and broad beans, stir and let them cook for about 10 minutes.
- Add the asparagus and chicken broth and cook over medium heat for a further 10-15 minutes until the vegetables are tender and the broth has reduced to a thick sauce.
- Rectify the salt and pepper to taste and serve the stew hot with the chosen accompaniment.
- Put fresh leaves, such as basil, and quartered cherry tomatoes to give a variation in temperature and texture to the dish.