Panache de verduras (Mixed vegetables) (V): Difference between revisions
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|title=Panache de verduras (Mixed vegetables) a Spanish vegetarian recipe | |title=Panache de verduras (Mixed vegetables) a Spanish vegetarian recipe | ||
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|keywords= | |keywords=#vegetables #garlic #tomatoes #oliveoil #potatoes #fry #grilled #peas #cabbage #broadbeans #frenchbeans | ||
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|description=Simply means 'mixed vegetables' which would be a Spanish first course, although you may want to make it as an accompaniment | |description=Simply means 'mixed vegetables' which would be a Spanish first course, although you may want to make it as an accompaniment | ||
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|TotalCalories = 3842 | |||
|PortionCalories = 960 | |||
|DatePublished=20th January 2013 | |DatePublished=20th January 2013 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
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| 8 spears white [[Asparagus|asparagus]] | | 8 spears white [[Asparagus|asparagus]] | ||
| 8 medium [[Potatoes|potatoes]] | | 8 medium [[Potatoes|potatoes]] | ||
| 400 g [[ | | 400 g [[garden peas]], shelled | ||
| 200 g [[Broad beans|broad beans]], shelled | | 200 g [[Broad beans|broad beans]], shelled | ||
| 200 g [[French beans]] | | 200 g [[French beans]] | ||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
[[Category:Pan fried]] | [[Category:Pan fried]] | ||
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Revision as of 15:25, 26 July 2016
| Panache de verduras (Mixed vegetables) (V) | |
|---|---|
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| Folk dances of the Basque Country | |
| Servings: | Serves 4 |
| Calories per serving: | 960 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th January 2013 |
Simply means 'mixed vegetables' which would be a Spanish first course, although you may wish to make it as an accompaniment. In Spain, vegetables are usually served as a separate course.
This recipe is from the Pais Vasco (Basque) region.
Choose at least 5 or 6 varieties of vegetables from the following, depending on what is in season:
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 cauliflower
- 1 white cabbage
- 4 carrots
- 8 artichoke hearts
- 8 spears white asparagus
- 8 medium potatoes
- 400 g garden peas, shelled
- 200 g broad beans, shelled
- 200 g French beans
- 4 tomatoes
- 2 large leeks
- 2 Swiss chard
Also:
Method
- Wash your chosen vegetables and peel if necessary.
- Slice, chop or shred the vegetables as appropriate.
- Boil or steam them in separate saucepans, except for the tomatoes which should be grilled. As some vegetables take longer than others, you will need to work out which ones need to go on first.
- Towards the end of the cooking time, put some olive oil in a pan and gently fry the garlic until it is golden.
- Drain the vegetables and arrange them separately on a large serving plate, or on four individual plates.
- Drizzle the garlic and oil over the top of the vegetables and serve.
Variations
You can bake the potatoes if you wish and arrange the other vegetables around them.
The amount of oil you use will depend on which vegetables you have chosen, eg. potatoes will absorb more oil than peas.
Chef's notes
If for some reason, your vegetables become cold, you can heat them gently in the microwave, but do so before you add the oil and garlic. --JuliaBalbilla 07:11, 4 February 2009 (UTC)
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#vegetables #garlic #tomatoes #oliveoil #potatoes #fry #grilled #peas #cabbage #broadbeans #frenchbeans