As promised, albeit a couple of days late, the next recipe in the series, A Vegetarian in Chile. We all know that winter is coming, and Guizo de Acelga, a.k.a Silverbeet Stew, is the perfect go to food for warding off the cold. It’s also quick and dead easy to make, using inexpensive ingredients that you can come by most of the year.
This one is basically a variation on Guizo de Zapallo Italiano, but there are a few differences which make this dish extra delicious (I’ll give you a hint: It’s cream).
I’ve chosen to serve the guizo with Papas Doradas (the greatest fried potatoes you’ll ever eat), but Chilean-style Rice is also a great accompaniment. Go ahead and click on the above link to Guizo de Zapallo Italiano for details on how to make either of these sides.
Traditionally Guizo de Acelga is made with mince meat, but these days it’s not uncommon to find it without, so here is the meat-free version for your vegetarian enjoyment.
- 1 small brown onion, finely sliced
- 1 garlic clove, finely chopped
- 1 carrot, grated
- A bunch of silverbeet, washed, stalks removed and roughly chopped
- 3 eggs, lightly whisked
- 2 tablespoons of cream
- 1 vegetable stock cube, dissolved in a bit of hot water – just a few tablespoons so the quizo doesn’t get to liquidy.
- Olive oil
- Salt and pepper to taste
If serving with one (or both) of the sides mentioned above, start first as these take longer to cook than the guizo.
Heat the oil in a large pot and sautee the onion and garlic on medium heat until the onion is translucent. Add the carrot, silverbeet and stock and cook on low heat with the lid on until the silverbeet has completely wilted. You may need to stir periodically and add small amounts of water if sticking to the bottom. Add the cream and eggs and stir through until heated. Season to taste and serve with your chosen accompaniment.