Tuscan Vegetables

Tuscan Vegetables

Tuscan Vegetables

Ingredients:

For four people (300 kcal per serving)
Time : one hour and 15 minutes Difficulty : Easy
Vinegar: 2 tbsp
Garlic: 1 clove
basil: qb
Artichokes: 2
Onions: 250 g
beans: 250 g
Fennel: 1
Lemon: 1
olive oil 4 tablespoons
peas: 250 g
Tomatoes: 4
Leeks: 2
Parsley: to taste
Salt and pepper to taste
Celery Green: 1
Sugar: 2 cubes

Preparation:

Wash the vegetables and then soak the artichokes in acidulated water with lemon not to darken. Blanch in boiling salted water artichokes and broad beans for ten minutes. Once drained, are then peeled if they are not tender. Slice the onion, fennel, celery and leeks in the white pulp. Put these vegetables into a saucepan and let soften in the oil over medium heat. When the vegetables are almost colorful, add the beans, peas, artichokes, tomatoes and a clove of minced garlic. Season with salt, pepper and sugar. Stir, cover and cook over low heat, stirring occasionally. When the vegetables are cooked but not mashed, pour the vinegar. Cook over high heat, sprinkle with chopped parsley and basil previously. Add salt and pepper if necessary. Remove from heat and serve hot or cold.

 

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