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 |