Name: Mixed Vegetables, Spanish-Style (Menestra de Verduras)
Yield: Serves 4–6
Cuisine: Spain
Ingredients: 2 hard-boiled eggs, chopped to garnish (optional); 3 tablespoons tomato purée Freshly ground black pepper; Chopped fresh mint or parsley to garnish (optional); 4 carrots, diced; 125g (5oz) fresh broad beans, shelled; Salt; 125g (5oz) fresh peas, shelled; 4 tablespoons olive oil; 1 small onion, chopped; 1 red pepper, cored, seeded and chopped; 1 clove of garlic, finely chopped; 75g (3oz) serrano ham, diced; 1 tablespoon plain flour; 2 teaspoons paprika; 125g (5oz) green beans, sliced into 2.5cm (1 inch) pieces; 4 artichoke hearts, quartered

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Mixed Vegetables, Spanish-Style, Menestra de Verduras, is found on every menu throughout Spain — as the name implies, a little stew of mixed vegetables. It can vary from a pre-prepared pack of frozen vegetables to a most scrumptious selection of fresh ones, delicately and lightly cooked. I found it a wonderful accompaniment to a sauceless dish of, say, pork chops or lamb cutlets or straightforward plain chicken. In Spain it is served in restaurants as a separate course and so makes a