Vegetable Sancocho

11 ingredients
4 steps

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

  1. 1
    Combine onion, pepper and oil in a 3-quart microwaveable dish. Cover and microwave on high for 3 minutes. Stir in turmeric.
  2. 2
    Peel and chop the vegetables, dropping them into cold water as they are cut (so they won't turn brown).
  3. 3
    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.
  4. 4
    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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