Continuing with the philatelic series SPAIN IN 19 DISHES, this June a block sheet dedicated to Navarre is being issued, and the dish chosen by the Navarre Academy of Gastronomy is vegetable stew.
There are ancient references to dishes and stews made with herbs or legumes dating back to the early 19th century, but we could say that vegetable stew as we know it today is more recent—well into the 20th century—following the increase in vegetable consumption resulting from scientific studies praising their dietary benefits (vitamins, salts, and fiber).
Although there are varieties of vegetable stew throughout Spain, the Ribera Navarra Vegetable Stew stands out for its unique selection of ingredients and preparation.
We are talking about the "four aces" of the local vegetable: artichokes, asparagus, peas, and broad beans. And no other. Another fresh vegetable can be added as a seasoning: fresh garlic.
This is a simple recipe, but it's not without its challenges, as the exact cooking times for the vegetables are key. It's important that the vegetables aren't watery or overly oily. Artichoke stems, chorizo, and onion are prohibited in Tudela stew.
