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
- 29.58 ml corn oil
- 1.23 ml ground turmeric
- 1360.77 g yucca root (mixed tropical root vegetables mixed together) or 1360.77 g malanga (mixed tropical root vegetables mixed together)
- 453.59 g butternut squash, peeled and cubed
- 709.77 ml water
- 2 plantains, peeled and sliced lengthwise, cut into crescents
- 226.79 g tomatoes, coarsely chopped
- 29.58 ml chopped fresh cilantro or 29.58 ml 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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.