Ingredients with Measurements:
- 2 large sweet potatoes, peeled and diced
- 1 can of corn, drained
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of vegetable broth
- 1/2 cup of heavy cream
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté until softened, about 5 minutes.
2. Add the diced sweet potatoes, corn, cumin, smoked paprika, thyme, salt, and black pepper to the pot. Stir to combine.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer until the sweet potatoes are tender, about 20 minutes.
4. Using an immersion blender, blend the stew until it reaches your desired consistency. Alternatively, you can transfer the stew to a blender and blend until smooth.
5. Stir in the heavy cream and chopped parsley. Cook for an additional 5 minutes until heated through.
6. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 38g
Protein: 5g
Fiber: 6g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- If you don't have heavy cream, you can use half-and-half or milk instead.
- You can use fresh or frozen corn instead of canned corn.
Variations:
- Add diced chicken or sausage for a heartier stew.
- Add chopped kale or spinach for extra nutrition.
- Top with shredded cheese or croutons for added texture.
Tips and tricks:
- To make the stew thicker, let it simmer for a longer period of time.
- If you don't have an immersion blender, use a regular blender in small batches to blend the stew.
- Taste the stew and adjust the seasoning as needed.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, shredded cheese, croutons
Pairings:
Crusty bread, salad
Suggested side dishes:
Roasted vegetables, quinoa, rice
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer for a longer period of time to thicken.
Food safety advice:
Make sure to cook the sweet potatoes until they are tender to avoid any foodborne illnesses.
Food history:
Sweet potatoes are native to Central and South America and have been cultivated for thousands of years. They were introduced to Europe by Christopher Columbus in the late 15th century.
Flavor profiles:
The sweet potatoes and corn give the stew a sweet and savory flavor, while the cumin and smoked paprika add a smoky and spicy kick.
Serving suggestions:
Serve the stew as a main dish for lunch or dinner.
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