Locro De Zapallo Taste Color And Nutrients In One Plate Recipes
PERUVIAN PUMPKIN STEW (LOCRO DE ZAPALLO)
Steps:
- Saute onion in the oil,add garlic, chili, squash, salt and pepper. Cook at low heat. When the squash is soft, add potatoes, oregano, green peas and corn. Let cook, and add water only if it is too dry and starts to scorch. When the potatoes are done, add cheese and cream or milk. Serve with cilantro on top.
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LOCRO DE ZAPALLO: A LUSH ANDEAN PUMPKIN STEW
From eatperu.com
4.8/5 (4)Category Lunch, Main CourseCuisine PeruvianCalories 1074 per serving
- Heat the olive oil in a large pot. Add the garlic, ají amarillo paste and chopped onion into a pot and fry over medium heat for around 3 minutes.
- Add the chopped pumpkin, butternut and potato cubes along with the slices of corn and cook over medium heat for about 15 minutes.
- Monitor the stew and if you feel it’s drying up too much, add a cup of water. (If you don’t have corn on the cob, you could just add 1 cup of sweet corn kernels.)
LOCRO DE ZAPALLO (PERUVIAN SQUASH STEW)
From foodnetwork.com
5/5 (7)Total Time 40 minsCategory Main-DishCalories 604 per serving
- Place a medium saucepan over medium heat (see Cook’s Note). Melt the butter in 1 tablespoon of the oil. Stir in the onion, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onion becomes translucent and soft without browning, about 3 minutes. Next, stir in the squash and potatoes, until coated with the onion mixture, about 1 minute. Pour in 1/4 cup water, cover with a tight-fitting lid and simmer over medium-low heat until the squash and potatoes are fork-tender, but still give some slight resistance, 10 to 12 minutes.
- Remove the lid, stir in the milk, corn and peas and cook over medium-low heat, uncovered, stirring occasionally, until the squash and potatoes are completely tender and can be easily mashed with the back of a spoon, about 8 minutes.
- Remove the saucepan from the heat, then add the cheese and cilantro. Give the locro one gentle stir, then let sit to allow the cheese to melt before serving, 3 to 5 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a medium saute pan or skillet over medium heat. Add the eggs and cook until crispy around the edges, the whites are cooked through and the yolk is still runny, 4 to 5 minutes. Season with salt and pepper. Serve the locro with the eggs and rice.
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