Ingredients:
5 oz carrots
5 oz green beans
5 oz mushrooms
5 oz peas
5 oz turnip
5 oz borage
5 oz cauliflower
5 oz chard
6 artichokes
5 oz olive oil
4 oz serrano ham
3 garlic cloves
Preparation:
Cook the vegetables separately, taking care not to overcook them. Set aside to cool.
When all the vegetables are ready, fry the garlic and ham in the oil. Then add the vegetables with a little of their cooking liquid, season and serve.
From the Parador in Sano Domingo de la Calzada
Recipe courtesy of Spain GourmeTour magazine.
