Spanish Vegetable Stew

Name: Spanish Vegetable Stew
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 Portionen
Ingredients: 0.5 piece Cauliflower; 2 piece Carrot; 200 g Flat green beans; 2 piece Chard (leaf and stalk); 200 g Fresh spinach; 4 piece Artichoke; Extra virgin olive oil; Salt; Ground black pepper; 50 g Wheat flour; 2 piece Egg; 1 piece Small onion; 1 tsp Cornstarch; 100 ml Water

Soup

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Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Spanish Vegetable Stew is ready in 1 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This vegetable stew is a traditional Spanish dish, perfect for enjoying the fresh flavors of the garden. Prepared with cauliflower, carrots, green beans, chard, spinach and artichokes, this recipe is an explosion of vitamins and nutrients. The stew is enriched with some spinach and chard balls, which give it a crunchy and delicious touch. Ideal for a light and healthy meal, this stew is a vegetarian option that the whole family will love. It can be enjoyed hot or warm, and is perfect for any time of the year, although it tastes even better in spring with seasonal vegetables. Go ahead and try this recipe full of flavor and tradition!

Ingredients (14 ingredients)

0.5 piece Cauliflower
2 piece Carrot
200 g Flat green beans
2 piece Chard (leaf and stalk)
200 g Fresh spinach
4 piece Artichoke
Extra virgin olive oil
Salt
Ground black pepper
50 g Wheat flour
2 piece Egg
1 piece Small onion
1 tsp Cornstarch
100 ml Water

Preparation (9 steps)

Cooking the artichokes

Cut the artichokes in half lengthwise. In a pot, cook the artichokes in plenty of salted water for 25 minutes. Drain and let cool before removing and discarding the toughest leaves and the top end of each half. Cut the stems into pieces and reserve.

Preparation of the vegetables

Separate the cauliflower into florets. Remove the ends of the beans, cut in half lengthwise and then into pieces of about four centimeters. Peel the carrots and cut into discs. Clean the chard, separating the leaves from the stalks. Remove the threads from the latter and cut into pieces of about two centimeters.

Steaming the vegetables

Thermomix® Setting

20 min/Varoma/Speed 1 Varoma

Place 500 ml of water in the Thermomix bowl. Place the prepared vegetables (cauliflower, green beans, carrots and chard stalks) in the Varoma container. Steam for 20 minutes/Varoma/Stufe 1. Check the cooking point and remove the vegetables that are ready before.

1200

Cooking and preparation of the spinach and chard balls

Thermomix® Setting

5 min/212°F/Speed 1 100

Place the spinach and chopped chard leaves in the Thermomix bowl. Cook for 5 Min./100°C/Stufe 1. Drain the cooked vegetables well by pressing with the basket to remove all the water. Add salt and pepper. Form balls with the mixture.

300

Coating and frying the balls

Coat the spinach and chard balls in wheat flour and beaten egg. Fry in a pan with oil until golden brown. Drain on a plate covered with kitchen paper and reserve.

Coating and frying the cauliflower and chard stalks

Season the cauliflower florets and steamed chard stalks. Coat in wheat flour and beaten egg. Fry in a pan with oil until golden brown. Drain on a plate covered with kitchen paper and reserve.

Sautéing the onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Chop the onion in the Thermomix: Put the small onion in the bowl and program 3 Seg./Stufe 5. Add a little extra virgin olive oil and sauté for 3 Min./120°C/Stufe 1.

180

Add cornstarch and vegetables

Thermomix® Setting

1 min/248°F/Speed 1 120

Add a teaspoon of cornstarch to the sautéed onion and lightly toast for 1 Min./120°C/Stufe 1. Incorporate the cooked artichokes and the steamed vegetables (except the battered cauliflower and chard stalks). Stir well and season.

Final cooking of the stew

Thermomix® Setting

5 min/212°F/Speed 1 100

Add 100 ml of water to the Thermomix bowl and cook for 5 Min./100°C/Stufe 1, until all the flavors are mixed. Finally, add the battered vegetables (cauliflower, chard stalks and spinach and chard balls) and stir gently with the spatula.

300