| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onions; (1 1/2 – 2 cups sliced) (up to 2) |
| 3 |
|
Garlic cloves |
| 2 |
md |
Carrots; (about 1 1/2 cups sliced) |
| 1 |
lg |
Potato; (about 2 cups diced) |
| 1 |
tb |
Paprika |
| 2 |
|
Bay leaves |
| 1 |
pn |
Cayenne |
| 2 |
c |
Hot water; (use liquid from canned artichokes and add water to make 2 cups) |
| 1/2 |
c |
Dry sherry |
| 1/2 |
ts |
Salt or to taste |
| 1/2 |
lb |
Mushrooms |
| 1 |
|
Red bell pepper |
| 5 |
|
Artichokes; (1 – 14 ounce can, water pack) |
| 1 |
c |
Fresh or frozen green peas |
|
4 |
minutes. Add salt to taste. |
INSTRUCTIONS
"A Spanish vegetable stew delicately seasoned with sherry and paprika. We
recommend using sweet Hungarian paprika for the best flavor. Seasonal
vegetables such as asparagus, fresh tomatoes or green beans can be added or
substituted for some of those suggested here."
Halve and thinly slice the onion, then cut the slices in half. Mince or
press the garlic. In a pot, sauté the onions and garlic in 1 - 2
tablespoons water or sherry. Peel the carrots and cut in half lengthwise,
then slice crosswise to make half circles, add to the pot. Peel the potato
if you like and cut into 1/2 inch dice. Add potato, paprika, bay leaves and
cayenne to pot and sauté for a minute or so, stirring to prevent sticking.
Pour in the water, sherry and salt. Cover pot and bring to a boil. Reduce
heat to a simmer. Wash the mushrooms, and cut off and discard the stems (I
just trimmed, I always use the stems) Leave any small ones whole, cut large
ones in half or quarters. Chop the pepper into 1 inch pieces. Add the
mushrooms and peppers to the pot. Cut the artichoke hearts in half. When
veggies are just tender, stir in the artichoke halves and peas, simmer 3 -
(Suggested, garnish each serving with chopped Spanish olives, watch out,
high fat!)
Posted to fatfree digest by "Jan Gordon" <jan@gordon.com> on Oct 24, 1998,
converted by MM_Buster v2.0l.
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