Entree: Spain – Navarre – Menestra de Verduras (Navarrese mixed vegetable stew of seasonal spring vegetables cooked in olive oil and stock)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 4 tbsp (60 ml) extra-virgin olive oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced (about 6 g)
- 2 medium carrots, sliced, approx. 8 oz (225 g)
- 2 medium potatoes, peeled and diced, approx. 12 oz (340 g)
- 1 cup (150 g) green peas (fresh or frozen)
- 1 cup (140 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces
- 6 baby artichokes or 2 large artichoke hearts, trimmed and quartered, approx. 10 oz (280 g)
- 6 asparagus spears, trimmed and cut into 2-inch (5 cm) pieces, approx. 6 oz (170 g)
- 1 can (14 oz) diced tomatoes, 14 oz (400 g)
- 2 cups (480 ml) vegetable stock
- 1 tsp (2 g) sweet Spanish paprika (pimentón dulce)
- Salt to taste
- Freshly ground black pepper to taste
- 2 hard-boiled eggs, approx. 50 g each, quartered for garnish (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat the olive oil in a large, heavy skillet or casserole over medium heat. Add the chopped onion and a pinch of salt and sweat until translucent, about 6–8 minutes; add the garlic and cook 1 minute more.
2. Add the carrots and potatoes and sauté 5 minutes to coat in oil. Stir in the artichokes, green beans, asparagus and peas, then sprinkle the paprika over the vegetables and mix to combine.
3. Pour in the diced tomatoes with their juices and the vegetable stock, bring to a gentle simmer, reduce heat to low and cover. Cook until all vegetables are tender but still hold shape, about 15–20 minutes, stirring occasionally and adding a splash more stock if needed.
4. Adjust seasoning with salt and freshly ground black pepper. Serve the menestra warm, garnished with quartered hard-boiled eggs and chopped parsley.