CARBONALDA CRIOLLA
Source of Recipe
Darlene
CARBONALDA CRIOLLA
Ingredients :
1 (10-12 lb.) pumpkin
1/2 c. butter, softened
1 c. sugar
2 tbsp. olive oil
2 lbs. lean beef chuck, cut in 1"
cubes
1 c. coarsely chopped onions
1/2 c. coarsely chopped green pepper
1/2 tsp. finely chopped garlic
4 c. fresh beef stock, or 2 c. canned
beef stock combined with 2 c. cold
water
3 med. tomatoes, peeled, seeded &
coarsely chopped or substitute 1
c. chopped, drained, canned
Italian plum tomatoes
1/2 tsp. dried oregano
1 bay leaf
1 tsp. salt
Freshly ground black pepper
1 1/2 lbs. sweet potatoes, peeled &
cut into 1/2" cubes (4 1/2 c.)
1 1/2 lbs. white potatoes, peeled &
cut into 1/2" cubes (4 1/2 c.)
1/2 lb. zucchini, scrubbed but not
peeled & cut into 1/4" slices
(about 1 1/2 c.)
3 ears corn, shucked & cut into
rounds 1" wide
4 fresh peaches, peeled, halved &
pitted, or substitute 8 canned
white peach halves, drained &
rinsed in cold water
Preparation :
Scrub the outside of the pumpkin under cold running water with a
stiff brush. With a large, sharp knife, cut down into the top of
the pumpkin to create a lid 6" or 7" in diameter. Leave the stem
intact as a handle. Lift out the lid and, with a large metal spoon,
scrape the seeds and stringy fibers from the lid and from the
pumpkin shell. Brush the inside of the pumpkin with the soft butter
and sprinkle the cup of sugar into the opening. Tip the pumpkin
from side to side to make the sugar adhere to the butter. Then turn
the pumpkin over and gently shake out the excess sugar. Put the
lid back in place.
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