Casseroles > Vegetables > Basque > Vegetable Casserole >
Vegetable Casserole
Menestra de Legumbres
Sauce:
1/4 C olive oil
1 C onions, finely chopped
1 tsp. garlic, finely chopped
2 or 3 slices of thick-cut ham, cut into cubes
2 TBS flour
1-1/2 C chicken stock or water
Salt & black pepper to taste
1/2 to 3/4 C olive oil
1 box (9 oz.) frozen artichoke hearts, defrosted (sub with 6 oz. jar, drained)
2 eggs, lightly beaten
1-1/2 C flour
1 cauliflower (about 1 LB), trimmed & cut into florets
2 russet potatoes, peeled & cut into 2-inch strips (1/2-inch thick)
2 carrots, peeled & cut into thin strips
1/2 LB fresh asparagus, trimmed & cut into 2-inch lengths
1/2 LB green or wax beans
1/4 LB fresh button mushrooms, cut into quarters
1/2 C fresh peas (sub with frozen)
Sauce: Preheat oven to 350-degrees F. Heat 1/4 C olive oil over medium-low heat in a large skillet. Add onions and garlic and cook for about five minutes, stirring frequently, or until onions are soft but not browned. Add cubed ham and cook for two minutes. Stir in flour. Add chicken stock, salt and black pepper. Stir to mix well. Simmer uncovered for about five minutes, or until mixture comes to a boil and thickens. Set aside.
Vegetables: Heat 1/4 C olive oil in a large skillet until hot, but not smoking. One at a time, dip artichoke hearts into beaten eggs and then into the flour. Drop into the skillet and cook over moderate heat, turning artichokes frequently until they are evenly browned. Transfer artichokes to a plate lined with paper towels to drain. Using the same method, coat cauliflower florets with the egg and flour and brown in skillet. Add more olive oil if necessary. Drain on paper towels. Pour remaining olive oil into skillet. Add the potatoes and carrots; cook for about five minutes, turning frequently, until light brown in color. Drain on paper towels.
Assembly: Arrange artichoke hearts and cauliflower florets on the bottom of a large casserole dish. Sprinkle liberally with salt. Place asparagus on top; arrange beans and mushrooms in individual layers. Sprinkle with salt again. Place potatoes and carrots evenly on top. Cover with prepared sauce, using a spatula to spread evenly. Cover tightly and bake in middle oven for about thirty minutes. Add peas to the casserole. Cover and bake for an additional ten minutes. Serve.
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