A traditional Latin American dish with a healthy, green twist
6 cups vegetable broth
2 garlic cloves, finely chopped
2 ounces tomato sauce
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 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
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.
1. 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.
2. Cook partially covered for 20 minutes. Stir periodically.
3. Add the carrot and guasca; cook for an additional 15 minutes, until broth has thickened and carrot is tender.
4. Adjust seasoning.
5. Serve with a dash of cream, capers and avocados.
To learn more about me or my recipes, visit me at DenisseOller.com and at AARP, where I am a chef and nutrition expert.