Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Place 750 grams of mixed root vegetables on a perforated tray and gently smoke them for 20 minutes over pre-soaked applewood or mesquite chips until tender-crisp.

2. 2

   Heat 5 tablespoons of olive oil in a large pot over medium heat and sauté 1 large thinly sliced red onion until softened, about 5-7 minutes.

3. 3

   Add 4 cloves of minced garlic, 1 teaspoon of ground cumin, 0.5 teaspoon of dried oregano, and 6 lightly crushed green cardamom pods to the pot, cooking for 1 minute until fragrant.

4. 4

   Stir in 2 tablespoons of aji amarillo paste and cook for another 2 minutes, ensuring it is well incorporated with the aromatics.

5. 5

   Pour in 60 ml of white vinegar and 250 ml of vegetable broth, bringing the mixture to a gentle simmer for 5 minutes, allowing the flavors to meld.

6. 6

   Gently add the smoked 750 grams of root vegetables to the simmering sauce, season with salt and black pepper to taste, and continue to cook for 10-15 minutes until the vegetables are tender and the sauce has slightly thickened.

7. 7

   Remove the Smoked Andean Root Vegetable Escabeche from the heat, let it rest for a few minutes, and then garnish generously with 0.25 cup of fresh chopped cilantro before serving.