Peruvian Style Potatoes With Garlic Chili Sauce
|Small new potatoes||4 Pound, quartered|
|Onion||1 Large, cut into small dice|
|Garlic||15 Clove (75 gm), finely chopped|
|Jalapeno peppers||4 , stemmed and coarsely chopped|
|Ground coriander||1 Tablespoon|
|Ground cumin||2 Teaspoon|
|Green beans||1⁄2 Pound, trimmed and cut into 1-inch pieces|
|Ground fennel seed||2 Teaspoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Queso fresco/Mild feta cheese||1⁄3 Pound, garnish|
|Hard boiled eggs||2 , peeled and coarsely chopped (For Garnish)|
|Chopped cilantro||1⁄2 Cup (8 tbs), garnish|
Cook the potatoes in a large pot of salted boiling water for 20 minutes or until tender.
Drain well and place in a large, ovenproof bowl.
Keep warm in a 325° F oven while preparing the remaining ingredients.
Meanwhile, in a very large saute pan, saute the onion, garlic, jalapeno peppers, spices, and green beans in the olive oil over moderately high heat for 10 minutes, stirring frequently.
Add the cream and cook over high heat, stirring constantly to prevent the cream from boiling over.
Cook for 3 to 4 minutes or until the cream is thick enough to coat the back of a spoon.
Add the cream mixture to the potatoes and mix gently.
Transfer the potato-cream mixture to a serving bowl.
Serve hot, garnished with the cheese, eggs, and cilantro.