Ajiaco de Olluco with Golden Beets

 Prep Time: 10 minutes

Cook time: 20 minutes

Serves: 4-6 

Description
Olluco is one of the most visually striking vegetables in Peru. It is a unique tuber endemic to the Peruvian Andes that you are unlikely to find in North America. However, the flavor of this distinctive vegetable is very similar to golden beets – sweet and earthy – making this dish possible.

More Peruvian recipes are available at www.coseppikitchen.com and the upcoming cookbook The Authentic Peruvian Vegetarain Cookbook by Taylor Cook and James Seppi.

Ingredients

 * 2 medium golden beets, peeled and cubed
 * 2 medium white potatoes, peeled and cubed
 * 2 tablespoons olive oil
 * 1 medium yellow onion, diced
 * 2 tablespoons Ají Amarillo
 * 2 cloves garlic, minced
 * ½ cup milk
 * ½ cup queso fresco, crumbled
 * 1/3 cup parsley, diced and divided
 * Salt and pepper to taste
 * 2 cups rice, cooked using your preferred method

Directions
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 * 1) Boil beets  and potatoes  in a medium pot until fork tender, 10 minutes. Drain and set aside.
 * 2) Heat olive oil  over medium heat in a large soup pot. Sauté onion  until translucent then add garlic  and Ají Amarillo.
 * 3) Add boiled beets  and potatoes, milk , queso fresco , and half of the parsley  to the sauté. Bring to a simmer, stirring occasionally to incorporate all ingredients, then remove from heat.
 * 4) Serve immediately with rice and garnish with remaining parsley.