Vegetable Stew
Ingredients
- 4 pcArtichoke (trimmed and quartered)
- 200 gCarrot (sliced diagonally)
- 200 gGreen bean (trimmed)
- 250 gAsparagus verte (cut into segments)
- 150 gGreen peas (shelled)
- 150 gFresh peeled fava bean (peeled)
- 100 gSerrano ham (diced)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 1 tbspWheat flour
- 100 mlDry white wine
- 3 tbspExtra virgin olive oil
- 2 pcHard-boiled egg (quartered)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 mlVegetable broth (warm)
Method
An assortment of spring vegetables bound by a velvety sauce and the robust taste of Serrano ham. The vegetables remain tender to the bite, coated in a short, brown, and glossy jus.
- 1
Turn the artichokes to keep only the heart, cut them into quarters. Peel the carrots and cut them into whistles. Trim the green beans and cut the asparagus into 4 cm sections.
- 2
Cook each vegetable separately in a large pot of boiling salted water. They should remain slightly firm. Immediately plunge them into ice water to set the color. Keep 500 ml of cooking water.
- 3
In a sauté pan, sauté the chopped onion and garlic with olive oil. When the onion is translucent, add the diced serrano ham. Let the ham fat start to melt.
- 4
Dust the flour over the mixture (singer) and cook for 2 minutes without coloring. Deglaze with white wine, let it reduce by half, then pour in the reserved cooking water or the vegetable broth for more flavor. The sauce should coat the spoon.
- 5
Combine all the vegetables in the sauté pan. Mix gently to coat them with sauce. Simmer for 5 minutes over low heat. Adjust the seasoning and decorate with the hard-boiled egg quarters.
Frequently asked questions
How do you get this dish right?
- Do not throw away the vegetable cooking water; it provides all the flavor for the sauce.
- The secret lies in separate cooking: each vegetable has its own timing to stay crisp.
- If the sauce is too thick, thin it out with a bit of hot broth.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat gently in a saucepan with a splash of water to loosen the sauce.
