Stewed vegetables from bilbao

Name: stewed vegetables from bilbao
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Spanish
Ingredients: vegetable stock; 1 onion; 2 toes garlic; 1 look artichoke hearts 400 g; 2 tablespoons olive oil; 200 g garden peas freezer; 200 g broad beans fine (frozen); 1 dl dry white wine; salt; freshly ground black pepper; 4 twigs fresh parsley

A tasty Spanish recipe. The vegetarian side dish contains the following ingredients: vegetable stock, onion, garlic, artichoke hearts (400 g), olive oil, garden peas (frozen), broad beans (fine (frozen)), dry white wine, salt, freshly ground black pepper and fresh parsley.

Ingredients

Directions

Bring 2 tablespoon of water to the boil in pan and add stock cube in it; keep broth warm.
Peel and chop onion and garlic.
Let artichoke hearts drain and cut artichokes into quarters.
Fry olive oil in frying pan and fry onion and garlic for 1 minute.
Add garden peas and broad beans and shake well again.
Pour white wine and warm stock in pan and bring to the boil.
Put the fire down and create artichokes by mixing beans.
Simmer for about 6 minutes, until peas and beans are tender and the moisture has largely evaporated.
Season the taste with salt and pepper.
Chop the parsley roughly and sprinkle over it..

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Nutrition

145Calories

Sodium0% DV8mg

Fat8% DV5g

Protein12% DV6g

Carbs7% DV20g

Fiber20% DV5g

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