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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 tbsp. butter
2 onions finely chopped
2 cloves garlic, crushed
1/2 cup tomato sauce
1/2 cup water
1 cup canned corn, drained
1 cup fresh or frozen peas
1 tsp. salt
Freshly ground black pepper
4 md. sized potatoes, peeled and cut into eighths
1 can (16 oz.) pumpkin
1 cup milk
3/4 cup grated Gruyere cheese
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Directions:
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Heat the butter in a large saucepan and saute the onions and garlic until golden brown. Add the tomato sauce, water, corn, peas, salt and pepper and bring to a boil. Lower the heat, cover and simmer 10 minutes. Add the potatoes, pumpkin and milk. Cover and simmer over the lowest possible heat 45 minutes to 1 hour. Stir in the cheese and remove from the heat. Serve with boiled rice.
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Comments from olga
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Latin Americans frequently use seasonal squash and pumpkin to add thickness and color to stew. This version comes from Ecuador.
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