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Menestra de Verduras: A Classic Spanish Vegetable Stew
Original name: Menestra de verduras
About this dish
This traditional Spanish vegetable stew is a celebration of spring's bounty, simmered slowly to let each vegetable shine. With a silky, lightly thickened sauce infused with white wine and paprika, it's a comforting yet elegant dish that embodies the heart of Spanish home cooking.
Perfect as a light main or a hearty side, this menestra is a versatile staple that proves vegetables can be the star of the table.
Ingredients
UK and US measurements are both included for every recipe.
Fresh artichokes
vegetable2 large
Green beans
vegetable200 g
Imperial measurement: 7 oz
Frozen peas
vegetable150 g
Imperial measurement: 5.3 oz
Carrots
vegetable2 medium
Potatoes
vegetable2 medium
Onion
vegetable1 medium
Garlic
vegetable3 cloves
Extra virgin olive oil
fat4 tablespoons
Imperial measurement: 1/4 cup
Dry white wine
liquid100 ml
Imperial measurement: 1/2 cup
Sweet smoked paprika
spice1 teaspoon
Flour
grain1 tablespoon
Vegetable broth
liquid500 ml
Imperial measurement: 2 cups
Bay leaf
herb1 leaf
Salt and pepper
seasoningto taste
Fresh parsley
herb2 tablespoons
Method
Prepare the artichokes
10 minutesTrim the artichokes: remove the tough outer leaves, cut off the top third, and trim the stem. Halve or quarter them and remove the fuzzy choke if present. Place the prepared artichokes in a bowl of water with a squeeze of lemon to prevent browning.
Sauté the onion and garlic
6 minutesIn a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add paprika and flour
2 minutesStir in the smoked paprika and flour, mixing well to form a roux. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
Deglaze with wine
3 minutesPour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 2-3 minutes.
Add broth and bay leaf
5 minutesPour in the vegetable broth, add the bay leaf, and bring to a simmer. Season with salt and pepper to taste.
Add the vegetables
20 minutesAdd the artichokes, green beans, carrots, and potatoes to the pot. Stir to combine. Bring back to a simmer, then reduce heat to low, cover, and let cook for 20 minutes, or until the vegetables are just tender.
Add the peas
5 minutesStir in the frozen peas and cook for an additional 5 minutes, until heated through.
Rest and serve
5 minutesRemove the bay leaf. Let the stew rest for 5 minutes before serving to allow the flavors to meld. Garnish with fresh parsley and serve hot.
Equipment
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Nutrition facts
Tips
- If fresh artichokes are unavailable, you can use frozen artichoke hearts, thaw them and reduce the initial cooking time by 5 minutes. They will not need the same trimming, but still add them with the other hard vegetables.
- For a thicker sauce, mash a few of the potato chunks against the side of the pot before adding the peas, this will naturally thicken the liquid without extra flour.
- Menestra is even better the next day as the flavors meld.
- Store.
- Store leftovers in the refrigerator for up to 3 days and gently reheat, adding a splash of broth if needed.
- To make this dish vegan, ensure your vegetable broth is vegan (most are) and skip any optional garnishes like cheese, the recipe is naturally dairy-free.
Serving suggestions
- Serve the menestra as a main course with crusty bread for soaking up the sauce, or as a side to roasted chicken or fish. A crisp green salad with a simple vinaigrette complements the stew nicely.
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Recipe by
Mateo Navarro
Specialises in Spanish cuisineMateo Serrano makes jamón ibérico sandwiches with tomato rub and no butter. He says butter is 'heresy'.
Describe yourself in three words: Elitist, funny, thin-sliced.