Vegetable stew is one of the most typical dishes of spring because the new seasonal vegetables like peas, snow peas (mangetout) or artichokes arrive at the markets.
My mother asked the greengrocer to clean and pick over
a selection of mixed vegetables and in this way, she saved time on preparing
the vegetable stew.
Today, in general, in all shops they prepare mixed
vegetables beforehand, clean and chopped.
Preparation of Vegetable stew:
Cover the bottom of a saucepan with extra virgin olive
oil and heat. Firstly, sauté one onion, finely chopped and then add some cloves
of garlic, chopped. Stir and let it make on a low heat.
Then, add the different ingredients by degree of
hardness: first, the hardest ones like pumpkin or carrot, to finish with the
tenderest ones like spinach or lettuce.
This way of preparing the vegetables is very typical of Mediterranean cuisine, hence the concept of Mediterranean Savor.
As we add an ingredient, stir and let it sauté some
minutes before adding the next one. Always keep on a low heat.
Ingredients used on this occasion:
extra virgin olive oil, garlic, broccoli, zucchini,
pumpkin, onion, cabbage, cauliflower, wild asparagus, spinach, peas, green
beans, leek, carrot and sea salt (to taste).
◼ Another recipe in which the vegetables are sautéed in
their own juice is:
