Cooking stew with vegetables

Colorful and delicious, each element in this vegetable stew holds its own significance, combining with the others to produce a dish of exceptional flavor. All the vegetables (green asparagus, fava beans, peas, artichokes, and carrots) are separately prepared and cooked until al dente. The sauce for the stew is thickened with the sautéed vegetables, added at the end.

Is a typical dish in vegetable-growing regions such as Aragón, La Rioja, Castile and Leon, and Murcia, among others. Its most famous version is that from Tudela, Navarra, a region where exceptional vegetables are cultivated. The Tudela stew is made in springtime, when its ingredients are at their best.