Spring Vegetable Menestra
Seasonal vegetable menestra with each vegetable cooked separately and sautéed with a light sofrito. Colorful and very complete.
- Total
- 55 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- artichoke4
- green bean7 oz
- pea5.25 oz
- carrot2
- cauliflower0.5
- wild asparagus5.25 oz
- onion1
- garlic clove2
- olive oil4 tbsp
- salt1 tsp
Method
- 1
Clean the artichoke and cut into quarters. Chop the green beans, carrot, cauliflower and wild asparagus.
- 2
Cook each vegetable separately in salted water until tender (artichoke 12 minutes, green beans and carrot 8, cauliflower 6, asparagus and peas 3). Drain.
- 3
Sweat the chopped onion and garlic in the olive oil 8 minutes.
- 4
Add all the vegetables and sauté gently 3 minutes. Adjust the salt.
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