Menestra (spanish vegetable stew)

Yield: 4 Servings

Measure Ingredient
2 mediums Onions, cut in half then sliced
3 Garlic cloves, minced
Favorite broth for sauteeing
2 mediums Carrots, sliced
1 medium Potato, diced
1 medium Zucchini, diced
¼ pounds Green beans, cut in 1/2 inch peices
1 tablespoon Sweet paprika
2 Bay leaves
1 pinch Cayenne pepper
2 cups Hot water
½ cup Dry sherry
¼ teaspoon Salt
½ pounds Small mushrooms, halved or quartered
1 Red bell pepper, cut in 1/2 inch peices
5 Canned artichoke hearts, quartered
1 cup Fresh or frozen peas

This recipe is adapted from "Moosewood Restaurant Cooks at Home, Fast and Easy Recipes for Any Day" by the Moosewood Collective, published by Fireside/Simon & Schuster. It's really satisfying.

In a soup pot, "saute" the onions and garlic in your favorite broth for about 5 minutes. Add the carrots, potato, zucchini, green beans, paprika, bay leaves, and cayenne, and "saute" for 2 minutes. Add the water, sherry, and salt. Cover the pot and bring to a boil. Reduce heat to simmer and cook for about ½ an hour, until the veggies are just barely tender. Add the peppers and mushrooms to the pot and simmer briskly for 5 minutes, adding a little more water if needed. Finally, just before serving, stir in the artichoke hearts and peas and simmer for a few minutes until heated through.

Posted to fatfree digest V96 #294 Date: Thu, 24 Oct 1996 22:08:33 -0400 From: KimAllen@...

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