Ecuador Vegetable Stew (Locro)

Name: Ecuador Vegetable Stew (Locro)
Ingredients: 2 tbsp. butter; 2 onions finely chopped; 2 cloves garlic, crushed; 1/2 cup tomato sauce; 1/2 cup water; 1 cup canned corn, drained; 1 cup fresh; frozen peas; 1 tsp. salt; Freshly ground black pepper; 4 md. sized potatoes, peeled and cut into eighths; 1 can (1 lb.) pumpkin; 1 cup milk; 3/4 cup grated Gruyere cheese

14 ingredients

7 steps

Ingredients

2 tbsp. butter
2 onions finely chopped
2 cloves garlic, crushed
1/2 cup tomato sauce
1/2 cup water
1 cup canned corn, drained
1 cup fresh
frozen peas
1 tsp. salt
Freshly ground black pepper
4 md. sized potatoes, peeled and cut into eighths
1 can (1 lb.) pumpkin
1 cup milk
3/4 cup grated Gruyere cheese

Directions

1

Heat the butter in a large saucepan and saute the onions and garlic until golden brown.
2

Add the tomato sauce, water, corn, peas, salt and pepper and bring to a boil.
3

Lower the heat, cover and simmer 10 minutes.
4

Add the potatoes, pumpkin and milk.
5

Cover and simmer over the lowest possible heat 45 minutes to 1 hour.
6

Stir in the cheese and remove from the heat.
7

Serve with boiled rice.