Difference between revisions of "Peruvian Vegetable Stew"
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# Melt the [[butter]] in a skillet. | # Melt the [[butter]] in a skillet. | ||
# Stir in the [[cayenne]] and [[corn]] slices and cook 2 minutes. | # Stir in the [[cayenne]] and [[corn]] slices and cook 2 minutes. | ||
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| − | [[Category:Peruvian Vegetarian]] | + | [[Category:Peruvian cuisine]] |
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[[Category:Stew Recipes]] | [[Category:Stew Recipes]] | ||
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[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:Butternut squash Recipes]] | [[Category:Butternut squash Recipes]] | ||
[[Category:Pea Recipes]] | [[Category:Pea Recipes]] | ||
Latest revision as of 15:55, 11 July 2012
File:1301951332.jpg
Peruvian Vegetable Stew
Ingredients
- 2 tbsp unsalted butter
- 1 tsp cayenne pepper
- 1 ear of corn
- juice of ½ lime
- ¼ cup olive oil
- 2 medium onions
- 3 large garlic cloves
- 2 medium butternut squash, peeled, seeded
- 2 large tomatoes, cored
- ½ small bunch oregano Leaves
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 cup water
- 1¼ cup fresh corn kernels
- 1 cup fresh or thawed frozen peas
Procedures
- Melt the butter in a skillet.
- Stir in the cayenne and corn slices and cook 2 minutes.
- Add the lime juice and turn the corn to coat evenly.
- Set aside.
- Heat the olive oil. Sauté the onions 7-8 minutes.
- Add the garlic and cook 1 minute.
- Add the squash, tomatoes, oregano, salt, pepper and water.
- Stir to combine and cook about 25 minutes.
- Cover and cook 5 minutes.
- Taste for seasoning and serve, garnished with the sauteed corn slices.
