Waffles + Mochi Delicioso Stew
Reprinted with permission from Waffles + Mochi: Get Cooking! by Yewande Komolafe. Copyright © 2021 by Netflix Inc. Food photography copyright © 2021 by Kelly Marshall. WAFFLES & MOCHI™/© Netflix. Published by Clarkson Potter, an imprint of Penguin Random House LLC.
Waffles + Mochi is the hit Netflix show from Michelle Obama all about cooking with worldly ingredients and broadening young palettes. This recipe comes from Waffles + Mochi's new kid's cookbook and is adapted from a version made by Pia Leon over an open flame. Leon, originally from Peru, was named the best female chef of 2021 by Worlds 50 Best and was featured on the show cooking outdoors with her 4-year-old son who agrees this dish is totally delicious. An excerpt from the new cookbook reads, "Since we can’t always cook outside, this dish is a creamy casserole that’s easy to make inside. It has all the elements of Pía’s dish, including the fiery finish that happens under the oven’s broiler, which is its highest setting."
Reprinted with permission from Waffles + Mochi: Get Cooking! by Yewande Komolafe. Copyright © 2021 by Netflix Inc. Food photography copyright © 2021 by Kelly Marshall. WAFFLES & MOCHI™/© Netflix. Published by Clarkson Potter, an imprint of Penguin Random House LLC.
How to Make It
1
Preheat the oven to 400°F.
2
In a large ovenproof skillet, heat the butter over medium-high heat. Toss in the onion and sauté until softened, 4 to 5 minutes. Add the garlic and sauté until it smells fragrant, about 1 minute.
3
Toss in the squash and potatoes and stir until coated with the onion mixture. Season with salt and stir in the chile paste (if using). Add the mixed vegetables and cream and allow everything to come to a simmer. Stir in half of each of the grated cheeses.
4
Transfer the skillet to the oven and bake until the potatoes and squash are tender, about 25 minutes—to check, just poke them with a knife or skewer.
5
Remove the skillet from the oven and turn the broiler to high.
6
Top the potatoes and vegetables with the remaining grated cheeses and broil until the cheese is bubbling and browned in spots, about 8 minutes. Serve hot!
Ingredients
3 tsp unsalted butter or nuetral oil
1 medium yellow onion, minced
2 garlic cloves, minced
2 cups butternut squash, peeled and diced
2 cups russet potatoes, peeled and diced
coarse salt
1 tbsp aji chili paste (optional)
2 cups fresh or frozen mixed vegetables, such as corn, peas, and diced carrots
½ cup heavy cream
¾ cup fresh Cojita cheese or cheddar cheese, grated
¾ cup Gruyere cheese, grated
Directions
1
Preheat the oven to 400°F.
2
In a large ovenproof skillet, heat the butter over medium-high heat. Toss in the onion and sauté until softened, 4 to 5 minutes. Add the garlic and sauté until it smells fragrant, about 1 minute.
3
Toss in the squash and potatoes and stir until coated with the onion mixture. Season with salt and stir in the chile paste (if using). Add the mixed vegetables and cream and allow everything to come to a simmer. Stir in half of each of the grated cheeses.
4
Transfer the skillet to the oven and bake until the potatoes and squash are tender, about 25 minutes—to check, just poke them with a knife or skewer.
5
Remove the skillet from the oven and turn the broiler to high.
6
Top the potatoes and vegetables with the remaining grated cheeses and broil until the cheese is bubbling and browned in spots, about 8 minutes. Serve hot!
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