POTAJE DE BUBANGOS (COURGETTE POTTAGE)

 

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