Pots, stews and the like are generally considered heavy dishes, with heavy and somewhat difficult to digest ingredients. Worse, there are recipes from Spanish gastronomy, hidden from many, that refute this idea. There are thousands of recipes light stewswho benefit from the best products from the garden and who are tasty and filling without carrying meat or fish.
‘Between sulks’ is a book written by Pepe Barrena that compiles the stories and recipes of dozens of stews and stews. Among them, eleven dishes stand out, eleven light stews with whom to enjoy this winter a good spoon dish.
Pochas are a White beans tender which have two different varieties: round and elongated, the so-called pochas of Sangüesa; and the poor ‘women of the parish’, thin and buttery, originally from La Ribera Navarre. These white beans, cooked with garlic and some vegetables, become one of the most delicious and healthy garden dishes in Navarrese gastronomy.
For this simple stew, you only need the pochas parrocas; vegetables such as garlic, carrot, onion and tomato; nail piparrasto add a spicy touch, and a good base sauce. For a delicious result, cook beans and vegetables in water with oil and salt for 45 minutes. Then add the sauce and cook a little longer, so that the flavors are well integrated. Serve with the pickled peppers to give a spicy and fresh touch to the stew.
This recipe comes from the Channel lands, more precisely from the population of Almagro. Although this olleta dish usually has a piece of porkthis ingredient can be eliminated for a lighter, 100% vegetarian stew.
The main ingredients of this olleta are the White beansthe rice and the artichokes, which are served with vegetables such as green beans, carrots, turnips and a sauce to add flavor. This recipe also includes a special ingredient, the Manchegan thistles.
spring manna stew
This stew comes from Burgosspecifically in the region of The Merindades and it was created by Pablo García, chef of the restaurant Don Pablo del Valle de Mena. It’s a stew that varies depending on the season of the year: in spring with mushrooms, in summer with crab tails, in autumn with quail legs and in winter with pork cheeks.
For the spring version, you need cook white beans and cook mushrooms, carrots, leeks and green pods. When everything is cooked, we cook a clove of garlic and add slices of toasted bread. Finally, we mix everything and pass it in a pan with oil.
This stew is one of the healthiest and most nutritious in Spanish gastronomy. It has versions in various areas of our geography, although the Canary is the best known. This stew brings together the most green from the orchard: Broad beans, snow peas, green beans, kale and green cabbage. Added to this are a few potatoes and a poached egg for each dish.
This stew, traditionally prepared in the rural hamlets of the Basque Countryhas two main ingredients: leek and potato. It was, in the past, a unique dish in the owners’ livelihood, a simple broth which was then supplemented with meat such as pork or fish such as cod.
The most basic porrusalda is made with leeks, potatoes, pumpkin and the pulp of various chorizo peppers, all cooked with vegetable broth, oil, salt and pepper. You can also add carrots or seasonal vegetables.
Light brown jar
If you want to make this stew, a classic in the communities of Asturias and Galicia, it is best done between October and January, when the chestnuts are in season. For this recipe, meats such as blood sausage, chorizo, or bacon are typically used. But, for this light version of the traditional pot, these ingredients can be discarded and only the basics used: fresh chestnuts, potatoes and a cabbageto which a thread of saffron is added to give flavor to the stew.
Gypsy pot from Murcia
This pot is found in many places in the Levante and Eastern Andalusia, although it is better known in the Region of Murcia. The story that accompanies its name says that people with few resources, presumably of gypsy race, made this stew with the vegetables they they entered the garden.
To make this jar, you will need chickpeas and beans. Moreover, they are added vegetables such as green beans, carrots and squash and a jumped up made with chopped onion and the zest of a ripe tomato. This pot also includes a curious ingredient: peeled water pearscook with the rest of the ingredients for about 10 minutes.
jar of vegetables
This puchero was created by the author of the compilation book, Pepe Barrena, who classifies it as his “basic” pout. It admits any meat or sea ingredient, even if it is enough on its own for a delicious dish that does honor to the best products from the garden.
The vegetable stew brings together green beans, carrots, fresh chives, potatoes, garlic, bay leaf, saffron and a tablespoon of flour to thicken the broth. The trick to a very creamy pout is beat some of the vegetables and add the cream obtained in the casserole with the rest of the stew.
This stew of pumpkin and its many variations is deeply rooted in the gastronomy of places like Chiclana, Seville, Huelva and different areas of Extremadura. Pumpkin can be found throughout the year, as there are winter and summer pumpkins, so this stew will be great to make anytime. In addition to pumpkin, this stew contains green beans, chard stalks, potatoes, tomatoes, onions and garlic. everything is left together simmer for about 30 minutes.
Mushroom stew with potatoes
This fall stew can be made with whatever mushrooms you have on hand or whatever is your preference, be it mushrooms, porcini mushrooms, oyster mushrooms or chanterelles, the latter being preferred by the author of ‘Entre Pucheros’. In addition to chanterelles, this stew includes potatoes, onion, shallots, garlic and hard-boiled eggs, all cooked with a drizzle of white wine.
The Vega Baja del Segura It is the main artichoke export area of Spain and the place where this recipe comes from. It is one of the largest and most successful orchards in Spain and produces some fantastic vegetables perfect for a simple stew like this. Among his production, that of artichoke, one of the main ingredients of widow’s pot. This recipe includes dairy chickpeas, artichokes, green beans, potatoes and sweet potato, all cooked with a sauce of olive oil, onion and parsnip.
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