- 6 cups vegetable broth
- 2 garlic cloves, finely chopped
- 2 ounces tomato sauce
- 3 scallions
- 1 sprig fresh cilantro
- 1 pound Idaho potatoes, peeled and cut into ¼-inch slices
- 1 pound Yukon Gold potatoes, peeled and cut into ½-inch slices
- 1 taro (malanga), approximately 12 ounces, peeled and cut into thin slices
- 1 tannier (yautía), approximately 8 ounces, peeled and cut into small dice
- 8 ounces pumpkin, peeled, cleaned and cut into medium dice
- 2 ears of corn, cleaned and cut into 1-inch slices
- 1 carrot, peeled and cut into 1-inch slices
- 2 tablespoons dry guasca
- 1 cup cream (preferably low-fat)
- ½ cup capers
- 3 medium avocados, cut into small dices
- Salt and pepper to taste
See also: More recipes from Hispanic cooking expert Denisse Oller.
How to prepare vegetable broth:
Start with water in a saucepan. Add previously washed vegetables, including carrots, onions, celery, red pepper, cilantro, 1 or 2 garlic cloves and tomato. Cook the vegetables for approximately 1 hour at medium heat. Strain the broth, pressing the vegetables against a colander to extract their full flavor.
- In a large pan, place broth, garlic, tomato sauce, scallion, cilantro, potatoes, taro, tannier, pumpkin and corn. Bring to a boil, then lower temperature to medium-low. Season with salt and pepper to taste.
- Cook partially covered for 20 minutes. Stir periodically.
- Add the carrot and guasca; cook for an additional 15 minutes, until broth has thickened and carrot is tender.
- Adjust seasoning.
- Serve with a dash of cream, capers and avocados.
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