Locro

Name: Locro
Yield: Makes 4
Cuisine: Peruvian
Ingredients: 3 garlic cloves, mashed; 2 tablespoons ají amarillo paste; ¼ cup vegetable oil; 1 red onion, chopped; 2 medium white potatoes, peeled and diced; 1 cup giant kernel corn (or any white corn); 2 pounds macre squash (or butternut squash), peeled and diced; Salt and pepper; 2 cups vegetable stock; 1 cup queso fresco (or feta), diced; ½ cup unsweetened evaporated milk; ½ cup green peas; 2 cups cooked white rice (optional); 2 tablespoons parsley leaves, chopped; 2 tablespoons cilantro leaves, chopped

Preparation info

Makes
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Locro is the ultimate vegetarian dish of the Andes. To make it we use a squash called macre, but if you´re not in Peru, feel free to experiment with any pumpkin available. If you do this, don’t forget to adjust the cooking time. You should aim for a creamy texture.

Ingredients

¼ cup vegetable oil
1 red onion, chopped
3 garlic cloves, mashed</

Americas
Peru
Andes
Main course
Gluten-free
Vegetarian

Method

Heat the vegetable oil in a saucepan over medium heat. Add the onion and garlic, and sauté until translucent.
Add the squash, potatoes, corn, vegetable stock, salt, and pepper. Lower the heat and simmer, semi covered, stirring occasionally until the vegetables are tender.
Finally add the green peas, evaporated milk, and queso fresco. Stir quick