2 tablespoons of olive oil
1 medium onion, chopped
1 clove of garlic, minced
1 tomato, peeled and seeded, diced
2 vegetable bouillon cubes
3 cups of water
1 cup of mixed vegetables (potato, zucchini, carrot, sweet potato, beans, broccoli)
1 can of green corn, drained
1 can of creamed corn, drained
1 cup of sliced mushrooms
1 cup of cooked palm heart, cut into cubes
1 tablespoon of mustard
1 tablespoon of ketchup
1 tablespoon of Worcestershire sauce
1 can of heavy cream
2 tablespoons of olive oil
1 medium onion, chopped
1 clove of garlic, minced
1 tomato, peeled and seeded, diced
2 vegetable bouillon cubes
3 cups of water
1 cup of mixed vegetables (potato, zucchini, carrot, sweet potato, beans, broccoli)
1 can of green corn, drained
1 can of creamed corn, drained
1 cup of sliced mushrooms
1 cup of cooked palm heart, cut into cubes
1 tablespoon of mustard
1 tablespoon of ketchup
1 tablespoon of Worcestershire sauce
1 can of heavy cream
1
Heat the olive oil and sauté the onion and garlic until softened
2
Add the tomato and vegetable bouillon cubes dissolved in water, and stir well
3
Add the mixed vegetables, green corn, and creamed corn, and cook until they're tender
4
Add the mushrooms, palm heart, mustard, ketchup, and Worcestershire sauce, and stir well
5
Season with salt to taste, just before serving the dish.
