My DH loves the chewy, waxy texture of tropical root vegetables. It's a chore to peel them all, but once a year I make the effort for him. Use a mixture of yuca, boniato and malanga for the root vegetables -- the 'zaar editing system doesn't recognize their names. This stew is loosely based on sancocho, the national dish of the Dominican Republican. There's no meat in this version, though, and it's cooked in the microwave, which is great for our searing hot summers in the South.
My Private Note
Units: US | Metric
- 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 tomato, coarsely chopped
- 2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley
- 1Combine onion, pepper and oil in a 3-quart microwaveable dish. Cover and microwave on high for 3 minutes. Stir in turmeric.
- 2Peel and chop the vegetables, dropping them into cold water as they are cut (so they won't turn brown).
- 3Add 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.
- 4Add 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.
Nutritional Facts for Vegetable Sancocho
Serving Size: 1 (411 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 376.3
- Calories from Fat 17
- Total Fat 1.9 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 31.8 mg
- Total Carbohydrate 88.8 g
- Dietary Fiber 5.9 g
- Sugars 12.4 g
- Protein 3.9 g