Vegetable Sancocho
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
445
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).