ʻO ka laiki i nā mea kanu valencian

I loko o ka pā hao āna i manaʻo aiʻaʻole i kiʻekiʻe a iʻole ka pā nui, sauté i ka minelity maikaʻi, paprika, nā mushid a me nā mushic.

Nāʻanuʻu a me ke kāleka i kau iā lākou ma luna o ka juicer a me ka momona maikaʻi (e hele ana mākou e hoʻohana iā lākou i kahi manawa lōʻihi).

Ke hoʻopau maikaʻi nei nā mea kanu, hoʻohui i ka asparagus iʻokiʻia i nā'āpana o 1 cm a me nā meaʻala a me nā mea kanu.

E kau i ka laiki i laweʻia no ia i kekahi mau minuke, e hoʻohui i nā kamato i ka wai gomone, Peas a me nā kīʻaha o ka wai.E neʻe i hoʻokahi manawa, e nānā i ka paʻakai.Waiho ma ka haʻahaʻa, uhiʻia, e 20 i 25 mau mins a hiki i ka wai.

E nānā i kekahi mau manawa eʻike ai inā he nui ka wai liʻiliʻi e nalowale ana a inā e pono e hoʻohui i kahi liʻiliʻi'ē aʻe.ʻO ka mea a mākou e makemake ai no ka laiki no ka creamy a me nā mea kanu.

I ka hopena e hoʻohui i nāʻoliva a me Cilantro.

Connie acurra.Hoʻololiʻia.