John Myers
Ingredients for 4 servings:
- 4 corn cobs
- 1 chili pepper(s)
- 500 g carrot(s)
- 220 g onion(s), small
- 2 cloves garlic
- 750 ml vegetable stock
- 2 bell peppers, green
- 1 bunch of coriander leaves
- salt and pepper
- Paprika powder, hot
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes
Clean and wash the corn cobs, and quarter them crosswise. Wash the chili peppers and cut them into pieces. Peel the carrots and cut them into thick slices. Peel the onions and cut them into wedges. Peel the garlic and slice them. Place the prepared vegetables and the vegetable stock in the watered earthenware pot. Place the lid on the pot and place it in a cold oven. Cook at 220°C top/bottom heat (200°C fan-assisted) for about 60 minutes. Meanwhile, wash, trim, and roughly dice the bell peppers. After 60 minutes, add the diced bell peppers to the earthenware pot and cook for a further 15 minutes. Rinse the cilantro, pat dry, pluck the leaves from the stems, and roughly chop. Season the vegetables with the spices and sprinkle with the cilantro. Tortillas taste great with this dish.
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