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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Simmer
Add carrot, hot stock, and remaining salt. Cover, simmer over medium-low 8 minutes until carrot softens and artichokes are knife-tender.
Build 2
Add asparagus, broad beans, and peas. Simmer uncovered 5 minutes until vegetables are tender but bright green and broth thickens from flour.
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.