Spanish cuisine · Vegetable Dishes

Menestra de Verduras

Colourful spring vegetables from Navarre – artichokes, peas, beans and asparagus.

Ingredients · for 4 servings

• 4 artichokes
• 200 g peas
• 200 g green beans
• 8 green asparagus spears
• 2 carrots
• 1 onion
• 2 hard-boiled eggs
• 1 tbsp flour
• 300 ml vegetable stock
• Olive oil

Instructions

1. Trim the vegetables and blanch them separately in salted water until just tender.
2. Sweat the onion in olive oil until translucent, stir in the flour and cook with the stock into a light sauce.
3. Add the blanched vegetables and let them warm through gently for 5 minutes.
4. Serve sprinkled with chopped egg.