Ingredients with Measurements:
- 1 pound of arracacha, peeled and diced
- 2 ripe plantains, peeled and sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 4 cups of vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent.
3. Add the diced arracacha and sliced plantains to the pot, and stir to combine.
4. Add the ground cumin, smoked paprika, and dried oregano to the pot, and stir to coat the vegetables.
5. Pour the vegetable broth into the pot, and stir to combine.
6. Bring the stew to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
7. Season the stew with salt and pepper to taste.
8. Serve the stew hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing, low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 240
- Total fat: 7g
- Total carbohydrates: 44g
- Fiber: 6g
- Protein: 4g
Substitutions for ingredients:
- If you can't find arracacha, you can substitute with parsnips or turnips.
- If you don't have smoked paprika, you can use regular paprika or chili powder instead.
Variations:
- Add diced carrots or sweet potatoes to the stew for extra sweetness and color.
- Use chicken or beef broth instead of vegetable broth for a meatier flavor.
- Add a can of drained and rinsed black beans or chickpeas to the stew for extra protein.
Tips and tricks:
- Make sure to peel the arracacha and plantains before slicing and dicing.
- Use a wooden spoon to stir the stew to avoid breaking up the tender vegetables.
- Taste the stew before adding salt and pepper, as the vegetable broth may already be salty.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls, garnished with fresh cilantro.
Garnishes:
- Fresh cilantro
Pairings:
- Serve the stew with crusty bread or rice for a complete meal.
Suggested side dishes:
- Green salad with a tangy vinaigrette
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw vegetables.
Food history:
- Arracacha is a root vegetable native to the Andes region of South America, and is commonly used in Peruvian and Colombian cuisine.
Flavor profiles:
- The arracacha and plantains give the stew a slightly sweet and nutty flavor, while the cumin, paprika, and oregano add a smoky and earthy depth.
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian