| 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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