| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
servings |
INGREDIENTS
| 2 |
lb |
Turkey breast; (uncooked), cubed |
| 1 |
|
Butternut squash; 3 lbs, seeded, peeled an cubed |
| 4 |
lg |
Rocotos; seeded and chopped |
| 2 |
|
Shallots; peeled and chopped |
| 3 |
|
Leeks; sliced |
| 1 |
tb |
Cumin |
| 1 |
tb |
Coriander seed; (powder) |
|
|
Herbs; (basil, thyme, bay, etc.) |
| 1 |
qt |
Meat stock |
|
|
Salt |
INSTRUCTIONS
Sear the meat in some olive oil over high heat, remove and set aside.
Sear the squash in a similar manner.
Fry off the shallots and three of the rocotos over medium heat.
Add the leeks, and cook a few minutes.
Deglaze with a glass of white wine, and add the stock, spices, and herbs.
Simmer 1/2 hour or so, and add the meat, squash, and remaining rocoto.
Simmer over very low heat another 10 minutes or so.
Serve with rice and/or bread.
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Oct 21, 1999,
converted by MM_Buster v2.0l.
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