peruvian vegetable stew
 
yield: 6 servings 
 
2 Tbsp  unsalted butter
1 tsp  cayenne pepper
1 ear  of corn, shucked and cut into, 1/2 inch slices
  juice of 1/2 lime
1/4 cup  olive oil
2 medium  onions, finely chopped
3 large  garlic cloves, finely chopped
2 medium  butternut squash, peeled, seeded and, cut into 1" cubes
2 large  tomatoes, cored, seeded and chopped
1/2 small  bunch oregano leaves, coarsely chopped
2 tsp  kosher salt
1 tsp  freshly ground black pepper
4 cup  water
1-1/4 cup  fresh corn kernels
1 cup  fresh or thawed frozen peas
 
melt the butter in a medium skillet over medium high heat. stir in the 
cayenne and corn slices and cook about 2 minutes per side or until golden 
and evenly coated with the cayenne. add the lime juice and turn the corn 
to 
coat evenly. remove from the heat and set aside. heat the olive oil in a 
large skillet over medium heat. saute the onions 7-8 minutes or until 
slightly golden. add the garlic and cook 1 minute. add the squash, 
tomatoes, 
oregano, salt, pepper and water. stir to combine and cook, stirring 
occasionally, about 25 minutes or until the squash is nearly tender. stir 
in 
the corn kernels and peas; cover and cook 5 minutes. taste for seasoning 
and 
serve, garnished with the sauteed corn slices. 
 
 
 
(ID: 74178) Mirror: rec.food.recipes: Sun, May 15, 2005


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