Easy menestra

This simple recipe can be adapted for speed cooking by using prepared or frozen vegetables. Good quality, fresh vegetables make this recipe really special, but frozen vegetables are better than no vegetables.

Ingredients

2 cups pea (shelled)
2 cups carrot (peeled and sliced)
2 cups artichoke hearts (only hearts, halved or quartered)
1 onion (medium size, chopped)
1 clove garlic (minced)
1⁄2 teaspoon paprika
3 tablespoons olive oil
1⁄2 teaspoon salt (or to taste)
1⁄2 teaspoon pepper (or to taste)

Instructions

  1. Heat the oil in a pan. Saute the onion 3 to 5 minutes. Add the garlic and cook for a minute more. Add paprika and stir. Add artichoke hearts and carrots. Stir and cook for a couple of minutes. Set the heat to low cover and cook for 5 minutes. Add a little water if necessary, about 1/2 cup.
  2. Add the peas. Cover again and cook for 15 minutes. It should be juicy but very little liquid. Season and serve.
Yield
4 servings
Nutrition: 233 estimated calories per serving
Preparation time 30 minutes
Cooking time 25 minutes
Total time
55 minutes

Notes

Ham or bacon can be used; just saute before the onion. Two slices of Serrano cut into stripes add a nice touch. As it is using boiled egg quarters for garnish.

Make it speed cooking by using frozen artichoke hearts, baby carrots (cut them in half for faster cooking) and frozen peas.

Speed cooking sauce? Mix 1 tsp cornstarch with 1 cup water. Microwave for 1 minute at High. Add to the pan after carrots and artichoke hearts. Finish cooking as explained.

Source

Spanish recipes

Very simple but a treat if you use only fresh tender spring vegetables. Vegetables stew in their juice. Very little or no water required. No wine.

easy, healthy
vegetables, appetizer, side dish
Spanish food recipes
Food in Europe

 

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