3 courgettes
250 g pumpkin
2 carrots
1 kg potatoes
1 onion
2 cloves garlic
1 corncob
thyme
oil
salt
Peel or scrape and dice the courgettes. Place them in a large saucepan with the diced pumpkin, carrots, potatoes and the sliced corncob and cover well with cold water. Add the chopped onion, garlic and parsley and a sprig of thyme, with oil and salt to taste. Stir occasionally and simmer until tender.
Serves 4.
country : Canary Islands
course : vegetable dish
source : The Best of Canary Island Cookery : Selected recipes from the Canary Islands including desserts and liqueurs / Felisa Vera, Remedios Sosa, Ana Leal, Yurena Diaz