Vegetable Sancocho
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 large red onions or 1 large yellow onion, chopped
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons corn oil
- 1⁄4 teaspoon ground turmeric
- 3 lbs yucca root (mixed tropical root vegetables mixed together) or 3 lbs malanga (mixed tropical root vegetables mixed together)
- 1 lb butternut squash, peeled and cubed
- 3 cups water
- 2 plantains, peeled and sliced lengthwise, cut into crescents
- 1⁄2 lb tomatoes, coarsely chopped
- 2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley
- salt
directions
- Combine onion, pepper and oil in a 3-quart microwaveable dish. Cover and microwave on high for 3 minutes. Stir in turmeric.
- Peel and chop the vegetables, dropping them into cold water as they are cut (so they won't turn brown).
- Add the vegetables, along with the squash, to the onion mixture. Add 3 cups water, cover, and microwave for about 20 minutes until vegetables are fork tender.
- Add the plantains, tomatoes and cilantro and salt (it will take about 2 teaspoons of salt). Cover and microwave for 2 to 3 minutes longer. Don't drain -- mixture will absorb liquid on standing.
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RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.