Wednesday, April 4, 2012

Colombia: Papas Chorreadas (Potatoes in Tomato, Onion & Cheese Sauce)

7-8 medium Yukon Gold potatoes, peeled
2-3 tsp butter or oil
1 bunch scallions, halved lengthwise and thinly sliced
1/2 onion, chopped
2 garlic cloves, minced
3 plum tomatoes, diced
1/2 tsp chicken bouillon powder
1/2 tsp cumin
1/8 tsp pepper
1/2  (1%) milk
1/2 cup cream
100-150 g grated mozzarella

Place the potatoes and 1 tbsp salt in medium saucepan. Cover with water, bring to a boil, and simmer until soft, about 25-30 minutes. Drain. In the meantime, melt the butter over medium heat. Add scallions and onion and sauté until translucent and soft, about 7-8 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, bouillon powder, cumin, 1 tsp salt, and pepper. Simmer for 5 minutes. Add the milk and cream and coo for 2 minutes. Stir in the cheese, cover, and cook 3-4 minutes, until the cheese has melted. Serve the potatoes with the sauce.

(recipe adapted from: "Secrets of Colombian Cooking" by Patricia McCausland-Gallo)

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