| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 130 | 7g | 1g | 16g |
| sugars | fibre | protein | salt |
| 10g | 2g | 2g | 0.2g |
There’s something about sautéed Mashuas that takes me right back to my humble beginnings cooking in the vast landscapes of Montana. I can recall those long summer evenings, whipping up dishes that fused rancher’s favourites and Native American traditions. This vegetable-based recipe, enriched with indigenous culture, reminds me of the similar approach we took with those hearty Bison burgers.
Rediscovering Ancient Flavours
One of the great joys I find in working with Mashuas is bringing back an ancient Andean superfood to modern plates. You might compare it to the joy of rediscovering a forgotten song that once meant the world to you. The intriguing taste, slightly peppery, is complemented by the sweet infusions of honey and citrusy goodness from lemon and orange juices.
Vanishing the Health Misconception
Often, there’s a misconception that gourmet dishes are not always the healthiest, but sautéed Mashuas serve as a delicious rebuttal. Thanks to Mashuas, which are rich in Vitamin C and B-complex vitamins, you’ve got a nourishing powerhouse on your hands which are hands down good stuff! Not to mention, the antioxidants boost from the honey and bright citrus elements – a fusion that keeps your immunity in check while pleasing your palate.
If you’re in the mood for a holistic meal, sautéed Mashuas could be paired perfectly with a bison burger or a venison steak, emulating those meals of Montana, or keep it veggie and serve alongside a crisp salad. Either way, sautéed Mashuas, with its unique flavour profile, holds its own.
In the spirit of home cooking, consider this Mashua soup from the Cooking Channel or a mashua and kale stir-fry from Cookpad. With these recipes, you’ll be able to enjoy Mashuas in all forms and satisfy your gastronomical adventure.
Anyway, enough talking. Time to uncover the kitchen magic and cook up some sautéed Mashuas to impress your guests, or, relax and savour the flavour yourself. Either way, I can assure you it’s a delicate treat that’s worth the preparation.
What You’ll Need
- 2 lb Mashuas
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
- 1/2 cup Orange juice
- 2 tablespoons Honey
- 1 tablespoon minced Garlic
- Salt and Pepper to taste
- 1/4 cup chopped fresh Parsley
Method
Step One
First, you need to prepare the mashuas. Wash the mashuas thoroughly and cut them into uniform pieces. After cleaning, pat them dry with a clean kitchen towel.
Step Two
Next, heat the olive oil in a large pan over medium heat. Once the oil is heated, add the minced garlic to the pan and sauté until it becomes aromatic. Be careful not to burn the garlic.
Step Three
After the garlic is cooked, add the prepared mashuas to the pan. Stir well to ensure all the pieces are coated with the garlic and olive oil. Cook for about 10-15 minutes, or until the mashuas are soft and golden brown. If needed, you can cover the pan to speed up this process.
Step Four
While the mashuas are cooking, mix together the lemon juice, orange juice, and honey in a small bowl. Taste and adjust the sweetness if necessary.
Step Five
Once the mashuas are cooked, pour the juice and honey mixture over the mashuas. Stir well to coat every piece. Continue to cook for a few more minutes until the sauce is slightly reduced.
Step Six
Season the mashuas with salt and pepper according to your preference. Stir to combine.
Step Seven
Just before serving, sprinkle the chopped fresh parsley over the mashuas. Give a quick stir to incorporate the parsley into the dish. Your Sauteed Mashuas are ready to serve!
