Spanish · Lunch
Tudela Spring Vegetable Stew
Tudela Navarre vegan spring stew of artichokes, asparagus, peas, broad beans, and carrot simmered gently in olive oil with onion and a splash of white wine, finished with parsley and lemon zest.
$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
385Calories
15gProtein
16gFat
42gCarbs
8gSugar
11gFiber
680mgSodium
0mgChol
Goes well with
Sancerre Sauvignon BlancSancerre Sauvignon Blanc — A crisp, dry...
local
Navarre ChardonnayNavarre Chardonnay — A crisp, dry white...
international
Instructions
1
Prep
Trim artichokes, halve, soak in lemon water. Trim asparagus into 4cm lengths. Slice carrot, dice onion, smash garlic, blanch broad beans 60 seconds. Chop parsley, zest lemon.
2
Sweat
Heat 60ml olive oil in a heavy pan over medium-low. Add onion and garlic with salt, cook 5 minutes until softened and pale gold.
3
Build 1
Drain and pat-dry artichokes, dust lightly with flour. Add to pan, cook 4 minutes until pale gold at edges. Pour in white wine, reduce 60 seconds until syrupy.
4
Simmer
Add carrot, hot stock, and remaining salt. Cover, simmer over medium-low 8 minutes until carrot softens and artichokes are knife-tender.
5
Build 2
Add asparagus, broad beans, and peas. Simmer uncovered 5 minutes until vegetables are tender but bright green and broth thickens from flour.
6
Finish and plate
Stir lemon zest into stew off heat 30 seconds. Ladle into warm bowls, scatter pepper and parsley, drizzle olive oil, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) baby artichokes
- 200g (7.1 oz) green asparagus
- 160g (5.6 oz) shelled broad beans
- 120g (4.2 oz) frozen peas
- 200g (7.1 oz) carrot
- 200g (7.1 oz) yellow onion
- 6 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 120ml (1/2 cup) dry white wine
- 480ml (2 cups) vegetable stock
- 40g (1.4 oz) plain flour
- 1 lemon
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 20g (small handful) flat-leaf parsley