Ajiaco Recipe - Cooking Index
Ajiaco Recipe - Cooking Index
| 3 oz | Achiote oil | |
| 1 oz | Onion - diced (medium) | |
| 2 tablespoons | Chopped garlic | |
| 1 teaspoon | Cumin | |
| 1 teaspoon | Coriander | |
| 1 teaspoon | Yuca - peeled, diced (large) | |
| 1/2 cup | Diced pumpkin | |
| 1 | Russet potato - diced | |
| 1/2 | Malanga | |
| 1/2 cup | Diced buniato | |
| 1/2 cup | Diced green plantain | |
| 1 x | Corn - cut 1/2" thick wheel | |
| 2 cups | Diced wild mushrooms - (shiitake, | |
| Cremini, oyster) | ||
| 1/4 cup | Chopped parsley | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a large skillet, heat oil over medium-high heat. Saute onion, garlic for 5 minutes. Add the cumin, coriander and cook for 2 minutes.
Add yuca, pumpkin, potatoes, malanga, boniato, plantains, corn and vegetable stock. Cook for 15 minutes until vegetables are tender. Check seasoning. Adjust if necessary.
To finish the dish, add mushrooms and parsley and cook for 2 minutes and serve.
This recipe yields ?? servings.
Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0038) - from - the TV FOOD NETWORK
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