Locro de zapallo, taste, color and nutrients in one plate
Author: 
Recipe type: Entree
Cuisine: Peruvian cusine
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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:
Instructions
  1. 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.
  2. 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.
  3. 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 Information
Serve size: 1 cup Calories: 166 Fat: 5g Carbohydrates: 31g
Recipe by PERU DELIGHTS at https://perudelights.com/locro-de-zapallo-taste-color-and-nutrients-in-one-plate/