Seasonal vegetable stew
By Alejandro Eneriz
1 h
2 raciones
Difficulty:
Fácil
Ingredients
- 30 gr. small broccoli
- 50 gr. bisaltos
- 6 artichokes
- 2 cherry tomatoes
- 100 gr. of broad beans
- 1 carrot
- 3 green asparagus
- Olive oil (AOVE)
- Salt
Blanch the beans once shelled and cut the cooking time in ice water and peel them. Fry the broccoli and the cherry tomatoes in olive oil. Clean the byssalts of fiber and sauté in a pan with the asparagus tips. Peel the carrots and cut them into julienne strips, cook and cut them in water with ice. Peel the artichokes and cook in water with salt and AOVE, reserve one artichoke and use the rest to make a cream of artichokes, mash with AOVE to get a creamy texture. Serve on a plate.
