Description
First quality healthy vegetables are the main ingredients for this recipe.
Summary
| Yield | |
|---|---|
| Source | Spanish cuisine |
| Prep time | 45 minutes |
| Cooking time | |
| Total time | 45 minutes |
Ingredients
2 c
artichoke hearts (quartered) 2 c
carrots (diced) 2 c
peas (shelled) 2 c
green beans (string removed, cut) 2 c
mushrooms (sliced) 1⁄4 c
olive oil 1
onon (medium size, finely chopped) 1
leek (cut in julienne) 1 sli
ham (thick, cut into strips, optional) 2
eggs (hard boiled, shelled)Instructions
- Take water to the boil in a pan. When ready, add carrots and peas first; mushrooms and beans five minutes later. Boil for five minutes. Strain the vegetables keeping the liquid to use later.
- Heat the oil in another pan. Saute onion and leek for five minutes on a low heat; they will become translucent. Set the heat to medium; add the ham and saute for another two minutes. Add 1 cup of the cooking liquid previously reserved and take to boil. Add the vegetables to the pan, season, and cook for a further five minutes.
- Serve on a plate, garnished with triangles of fried bread and hard boil egg quarters.
Notes
Steaming is another way to prepare vegetables. Remember to reserve the liquid.
Try some frozen egetables; though this is an elaborate dish, no matter what kind of vegetables you use.
| Nutrition facts
Servings: 1/4 of the original recipe Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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