Locro De Zapallo Recipes

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LOCRO DE ZAPALLO, TASTE, COLOR AND NUTRIENTS IN ONE PLATE



Locro de zapallo, taste, color and nutrients in one plate image

Provided by Morena cuadra

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 15

2 tablespoons vegetable oil
1 red onion, diced
3 garlic cloves, mashed
2 tablespoons aji amarillo paste (optional)
2 lb pumpkin, diced. We use a type of pumpkin called "macre", but if you're not in Peru you can experiment with any pumpkin. In that case you may need to adjust the cooking time and method, to get a very soft, mashed pumpkin.
2 white potatoes, peeled and diced
1 cup giant kernel corn
Salt and pepper
2 cups vegetable stock
½ cup green peas
½ cup unsweetened evaporated milk
1 cup white cheese, diced (queso fresco)
2 tablespoons huacatay leaves (black mint), or coriander leaves, chopped
White rice, cooked
Preparation:

Steps:

  • In a saucepan heat the vegetable oil over medium heat, saute onion and garlic, stirring until the onion is very soft. Add the aji amarillo paste and cook four minutes longer, stirring every now and then.
  • Add pumpkin, potatoes, corn, vegetable stock, salt, and pepper. Lower the heat, and cook, partially covered and stirring occasionally, until all the vegetables are tender. Add green peas.
  • Turn off the heat. Add evaporated milk and queso fresco. Stir and heat through. Season with more salt and pepper, if needed; add herbs, and serve immediately with white rice.

Nutrition Facts : Nutrition Information Serve size 1 cup Calories

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