peruvian vegetable stew
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yield: 6 servings |
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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 |
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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. |
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(ID: 74178) Mirror: rec.food.recipes: Sun, May 15, 2005 |