Sweet Potato and Zucchini Locro

Peru Delights – https://perudelights.com/sweet-potato-and-zucchini-locro-the-ultimate-vegetarian-dish/

In this version of a traditional and hearty Andean highlands recipe, potatoes are replaced with sweet potatoes, and pumpkin is replaced with zucchini. Locro has as many variations as there are South American kitchens and traditionally is eaten on Argentinean holidays and national feast days.

4 servings

Ingredients

• ¼ cup olive oil
• 1 red onion, chopped
• 4 garlic cloves, chopped
• 1 tablespoon+1 teaspoon ahi amarillo paste (optional)
• 2 sweet potatoes, peeled and cubed
• 2 large zucchini, cubed
• Salt and pepper to taste
• 1 quart vegetable stock or water
• 1 cup corn kernels (canned or frozen)
• 1 cup green peas
• 1 cup cubed tofu or feta cheese
• 1 cup heavy cream or half-and-half
• ½ cup chopped cilantro

Directions

1. Heat oil in large sauté pan over medium heat. Saute onion for 5 minutes, stirring occasionally. Add garlic; saute for an additional minute or so, continuing to stir.
2. Add chili pepper paste if using, along with sweet potato, zucchini, salt, and pepper. Cook, stirring continuously for two minutes, and add vegetable stock or water.
3. When mixture returns to boil, lower heat and cover pan.
4. Cook for 20 minutes; add corn and peas, and cook for an additional 3-4 minutes.
5. Remove from heat. Add tofu or cheese; add cream, and stir.
6. Serve, topped with chopped cilantro.

Find Similar Recipes