SEASONAL VEGETABLE STEW

Alejandro Eneriz

Elaboraci N Ingredients Preparation

30 g small broccoli

50 g bisaltos

6 artichokes

2 cherry tomatoes

100 g of broad beans

1 carrot

3 green asparagus

Olive oil (EVOO)

Salt

SERVINGS DIFFICULTY

Blanch the beans once shelled and cut the cooking time in ice water and peel them. Fry the broccoli and the cherry tomatoes in olive oil. Clean the byssalts of fiber and sauté in a pan with the asparagus tips. Peel the carrots and cut them into julienne strips, cook and cut them in water with ice. Peel the artichokes and cook in water with salt and EVOO, reserve one artichoke and use the rest to make a cream of artichokes, mash with EVOO to get a creamy texture. Serve on a plate.