Recipe - Menestra (Spanish Vegetable Stew)

2 md Onions, cut in half then
cut or sliced up
3 Garlic cloves, minced
Favorite broth for sauteeing
2 md Carrots, cut or sliced up
1 md Potato, minced
1 md Zucchini, minced
One fourth pound Green beans, cut in One half inch
peices
1 tablespoon Sweet paprika
2 Bay leaves
1 pn Cayenne pepper
2 cup Hot water
One half cup Dry sherry
One fourth teaspoon Salt
One half pound Small mushrooms, halved or
quartered
1 Red bell pepper, cut in 1/2
inch peices
5 Canned artichoke hearts,
quartered
1 cup Fresh or frozen peas

This recipe is adapted from "Moosewood Restaurant Cooks at Home, Fast and
Easy Recipes for Any Day" by the Moosewood Collective, published by
Fireside/Simon & Schuster. It's really satisfying.

In a soup pot, "saute" the onions and garlic in your favorite broth for
about 5 minutes. Add the carrots, potato, zucchini, green beans, paprika,
bay leaves, and cayenne, and "saute" for 2 minutes. Add the water, sherry,
and salt. Cover the pot and bring to a boil. Reduce heat to simmer and cook
for about One half an hour, until the veggies are just barely tender. Add the
peppers and mushrooms to the pot and simmer briskly for 5 minutes, adding a
little more water if needed. Finally, just before serving, stir in the
artichoke hearts and peas and simmer for a few minutes until heated
through.
Posted to fatfree digest V96 #294

Date: Thu, 24 Oct 1996 22:08:33 0400

From: KimAllen@aol.com