Healthy & Delicious: Irio
Healthy & Delicious: Irio is a side dish that serves 6. One serving contains 170 calories, 7g of protein, and 1g of fat. For 79 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is liked by 20 foodies and cooks. A mixture of fresh corn, salt, russet potatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Serious Eats. Overall, this recipe earns a pretty good spoonacular score of 70%. Users who liked this recipe also liked Irio (Kenya), Mashed Peas and Potatoes with Corn (Irio), and Healthy and Delicious Chana Masala.
Servings: 6
Ingredients:
2 cups fresh or frozen corn
2 cups frozen green peas
1 1/2 pounds russet potatoes, peeled and cut into small chunks
2 teaspoons salt
Equipment:
sauce pan
potato masher
potato ricer
Cooking instruction summary:
Procedures 1 Place the peas and potatoes in a large saucepan and add water to cover. Stir in the salt and place over medium flame. Bring to a boil, then reduce heat and simmer until potatoes are cooked through. Drain, reserving the liquid. 2 Simmer the corn with a little salted water in a separate saucepan for a few minutes while the potatoes and peas are cooking. 3 Mash the potatoes and peas together with a potato masher or put through a ricer to form a pale green puree. Stir in the corn with a little of the reserved liquid and season to taste with salt and pepper. Serve hot. 4 Add a little butter to the final purée for a little more flavor if you like.
Step by step:
1. 1
2. Place the peas and potatoes in a large saucepan and add water to cover. Stir in the salt and place over medium flame. Bring to a boil, then reduce heat and simmer until potatoes are cooked through.
3. Drain, reserving the liquid.
4. 2
5. Simmer the corn with a little salted water in a separate saucepan for a few minutes while the potatoes and peas are cooking.
6. 3
7. Mash the potatoes and peas together with a potato masher or put through a ricer to form a pale green puree. Stir in the corn with a little of the reserved liquid and season to taste with salt and pepper.
8. Serve hot.
9. 4
10. Add a little butter to the final purée for a little more flavor if you like.
Nutrition Information:
covered percent of daily need
