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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. 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 tomato, coarsely chopped |
2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley |
salt |
Directions:
1. Combine onion, pepper and oil in a 3-quart microwaveable dish. Cover and microwave on high for 3 minutes. Stir in turmeric.
2. Peel and chop the vegetables, dropping them into cold water as they are cut (so they won't turn brown).
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. 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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