CORN STEW
Majsgryta
A vegetarian stew with a tex mex feel. Salty, sweet and crunchy.
10.6 oz corn off the cob
2 garlic cloves
1 tablespoon butter- and rapeseed oil (we can buy that
mix bottled in Sweden)
1 can Cherry tomatoes, approx 14 oz
½ vegetable bouillon cube
1 teaspoon sambal oelek
For serving:
5 oz feta cheese
black quinoa
corn crisps
salad
Peel and chop the garlic. Sautée corn and garlic in butter and rapesedd oil in a pot. Add tomatoes, bouillon cube and sambal. Boil for 3 to 4 minutes, uncovered. Crumble the feta on top and serve with quinoa, crisps and salad.
Enjoy!
Bella
Majsgryta
A vegetarian stew with a tex mex feel. Salty, sweet and crunchy.
10.6 oz corn off the cob
2 garlic cloves
1 tablespoon butter- and rapeseed oil (we can buy that
mix bottled in Sweden)
1 can Cherry tomatoes, approx 14 oz
½ vegetable bouillon cube
1 teaspoon sambal oelek
For serving:
5 oz feta cheese
black quinoa
corn crisps
salad
Peel and chop the garlic. Sautée corn and garlic in butter and rapesedd oil in a pot. Add tomatoes, bouillon cube and sambal. Boil for 3 to 4 minutes, uncovered. Crumble the feta on top and serve with quinoa, crisps and salad.
Enjoy!
Bella
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