Sweet potato and Zucchini Locro
Author: Peru Delights
Recipe type: Entree
Cuisine: Peruvian
Prep time:
Cook time:
Total time:
Serves: 2
- 2 tablespoons olive oil
- ½ red onion, chopped
- 2 garlic cloves, chopped
- 2 teaspoons aji amarillo paste (optional)
- 1 sweet potato, peeled and cubed
- 1 large zucchini, cubed
- Salt and pepper, to taste
- 2 cups vegetable stock
- ½ cup corn
- ½ cup peas
- ½ cup cubed tofu (or feta cheese)
- ½ cup heavy cream or half and half
- ¼ cup chopped cilantro
- Heat the oil in a medium pan over medium heat, and sauté the onion and garlic for 5 minutes, stirring occasionally.
- Add the chili pepper paste, sweet potato, zucchini, salt, and pepper, stir well for two minutes, and add the vegetable stock.
- Turn the heat to high, and when it boils cover the pan and turn the heat to low.
- Cook for 20 minutes, add the corn and peas, and cook for an extra 3 minutes.
- Turn of the heat, add the tofu or cheese, and cream, and serve sprinkled with cilantro.
Recipe by PERU DELIGHTS at https://perudelights.com/sweet-potato-and-zucchini-locro-the-ultimate-vegetarian-dish/
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