Menestra (spanish vegetable stew)

4 Servings

Ingredients

QuantityIngredient
2mediumsOnions, cut in half then sliced
3Garlic cloves, minced
Favorite broth for sauteeing
2mediumsCarrots, sliced
1mediumPotato, diced
1mediumZucchini, diced
¼poundsGreen beans, cut in 1/2 inch peices
1tablespoonSweet paprika
2Bay leaves
1pinchCayenne pepper
2cupsHot water
½cupDry sherry
¼teaspoonSalt
½poundsSmall mushrooms, halved or quartered
1Red bell pepper, cut in 1/2 inch peices
5Canned artichoke hearts, quartered
1cupFresh or frozen peas

Directions

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@...