| Spanish Vegetable Stew
Juice of 1/2 to 1 lemon, to taste
1 cup of chopped fresh flat-leaf parsley
1 tablespoon of olive oil
1 large onion, quartered & thinly sliced
2 - 3 garlic cloves, minced
2 large potatoes, peeled, diced
3 medium carrots, peeled, sliced
1 cup of dry white wine
8 ounces of white or cremini mushrooms, stemmed, sliced
1 teaspoon of sweet paprika
8 asparagus spears, trimmed, & cut into 1" pieces
one 15 ounce can of artichoke hearts, drained, quartered
1 cup of frozen green peas |
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In soup pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, 4 minutes. Add garlic and continue to stir until onion is golden, another 8 minutes.
Add potatoes, carrots, 2 cups water, wine, mushrooms and paprika. Increase heat slightly to bring to a simmer, then reduce heat, cover and simmer until potatoes and carrots are tender, 15 to 20 minutes. Add asparagus and cook over low heat until tender but still crisp, 4 to 6 minutes.
Stir in artichoke hearts, peas and parsley. Add lemon juice and salt and pepper to taste. Cook over low heat 5 minutes longer. If time allows, let stew stand for an hour or so before serving. Reheat gently as needed; taste and correct seasonings and add just a bit more water if needed.
This recipe yields 6 servings.
Per Serving: 275 Cal; 6g Prot; 3g Total Fat (0 Sat. Fat); 29g Carb.; 0mg Chol; 91mg Sod.; 9g Fiber.
Comments: This classic stew has many regional variations, and it can be made with different vegetables according to season. Fresh artichokes are called for in traditional recipes, but using the canned variety simplifies the process. Be sure to enjoy the wonderful aroma of the stew as it cooks.
Formatted for MC7 08-27-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 111 Calories; 3g Fat (21.9% calories from fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 44mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat. |
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