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Locro, derived from the Quechua word “ruqru” or “luqru” (stews), is a traditional dish from Andean cuisine. Rich and hearty, this quick and delicious preparation is suitable for any season.
Contenido
How to Prepare Faux Locro?
Before starting, prepare and separate all the necessary ingredients (mise en place) to follow the step-by-step instructions and achieve a delicious result:
Vegetable Faux Locro Recipe
Prep Time: 60 minutes
Cook Time: 45 minutes
Calories: 350 kcal
Servings: 6 people
Ingredients
- 5 potatoes, halved
- 250 g pumpkin, cubed
- 200 g green beans
- 3 tablespoons oil
- 2 celery stalks, chopped
- 2 tablespoons cheese
- 1 teaspoon sugar
- 1 tablespoon oregano
- 1 tablespoon paprika
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 1 tomato, peeled and chopped
- 1 ½ cups corn kernels
- ½ cup green peas
- ½ teaspoon cumin
- Vegetable broth
- Salt
- Pepper
Instructions
- In a large pot, add the potatoes, pumpkin, celery, carrot, green beans, peas, sugar, and 2 cups of cold water. Season with oregano, cumin, salt, and pepper to taste. Bring to a boil over medium-high heat, then reduce the heat and simmer covered until the vegetables are tender.
- In a skillet, heat the oil and paprika over medium-high heat. Sauté the onion until translucent, then add the tomato and corn. Cook, stirring, until the liquid evaporates. Transfer this mixture to the pot with the vegetables and continue cooking the stew, stirring gently.
- Add a bit of broth if the stew is too thick and cook, stirring, until the locro reaches the desired temperature. Incorporate the grated Parmesan cheese, mix gently, and adjust seasoning if necessary. Serve the faux locro immediately, piping hot, in a clay bowl.
Additional Tips
Keep cooking temperatures controlled to avoid caramelization. Stir and integrate the ingredients gently for optimal results.
Benefits and Properties
Faux locro is rich in vitamins A, C, and B complex, derived from pumpkin, tomato, and peas, essential for eye health, immunity, and metabolism. It also provides potassium, magnesium, and iron, crucial for muscle and bone function, as well as red blood cell production.
Did You Know?
Locro is a pre-Hispanic dish originating from the Andean regions of Bolivia, Chile, and Peru, traditionally made with some type of meat. This version is called «faux locro» because it uses only vegetables.
