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La Rioja - Main product
Spanish vegetables - Ideas for
A Dinner
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A Traditional Menu
Recipe
Vegetable medley
(Menestra de verduras)
Difficulty: Easy
Vegetable medley. Photo by: Toya Legido/©ICEX.
Wine Match
Federico Oldenburg/©ICEX
An ideal foil for this delicious vegetable dish is a Navarran rosé made from Garnacha and Merlot. This is a refreshing wine but one that has sufficient personality to hold its own alongside the bitterness of the artichokes.
500 gr cardoon, trimmed and cut into squares
12 artichokes, peeled and trimmed
400 gr green beans, trimmed
200 gr haricot beans, shelled
20 gr serrano ham, finely chopped
100 ml olive oil
300 ml chicken consommé
50 ml white wine
salt
1 lb cardoon, trimmed and cut into squares
12 artichokes, peeled and trimmed
14.125 oz green beans, trimmed
7 oz haricot beans, shelled
0.75 oz serrano ham, finely chopped
3.5 fl. oz olive oil
10.625 fl. oz chicken consommé
1.75 fl. oz white wine
salt
1.125 lb cardoon, trimmed and cut into squares
12 artichokes, peeled and trimmed
1.75 cup green beans, trimmed
0.875 cup haricot beans, shelled
20 gr serrano ham, finely chopped
0.375 cup olive oil
1.25 cup chicken consommé
0.25 cup white wine
salt
In a pressure cooker, separately cook the cardoon (3 minutes), the artichokes (4 minutes) and the haricot beans (3 minutes). In a steel pan, cook the green beans with salted water and olive oil for 3 minutes. Peel the largest haricot beans and cut the artichokes in half. Make a white sauce by toasting some flour with 2/3 of the oil. Add the white wine and consommé. Keep warm. Gently fry the ham with the rest of the oil and add the vegetables, sautéeing for one minute. Add the white sauce and cook for a further two minutes. Serve very hot.Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Serve in a deep dish, with a garnish of sliced peppers and slices of hard-boiled egg.
Energy (kcal): 229
Energy (kJ): 958
Protein (g): 5.5
Fat (g): 17.3
Carbohydrates (g): 11.9
Fiber (g): 4.1
Iron (mg): 2.7
Thiamine (mg): 0.2
