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Caribe Vegetable Sancocho
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : The Global Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 1/2 tablespoons canola oil
1 medium yellow onion -- diced
1 medium green bell pepper -- seeded & diced
2 cloves garlic -- minced
4 cups water
2 medium carrots -- peeled & diced
2 cups peeled & diced yuca or dasheen
1 cup peeled & diced white potatoes
1 cup peeled & diced West Indian pumpkin
---OR butternut squash
1 medium yellow plantain -- peeled & sliced
6 whole cloves
2 tablespoons dried parsley
1 tablespoon dried oregano
2 teaspoons dried thyme leaves
1/2 teaspoon black pepper
1/2 teaspoon salt
In a large saucepan, heat the oil
Add the onion, bell pepper, and garlic and saute‚ for about 7 minutes
Add the water, carrots, yuca, potatoes, pumpkin, plantain, and seasonings.
Cook over medium-low heat for 40 to 45 minutes, stirring occasionally, until
the vegetables are tender and stew-like. Remove from the heat and let stand
for 10 minutes.
MC_Busted by Karen C. Greenlee
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Per serving: 58 Calories (kcal); 4g Total Fat; (52% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Serving Ideas : Bayou Red Beans & Caribbean Heat Salad
NOTES : Sancocho is a stew of tropical root vegetables, plantains, and pumpkin.
It is the pot-au-feu of the Caribbean. The exotic ingredients (yuca, dasheen,
and plantains) can be found in Caribbean and Hispanic markets or in the
specialty produce sections of well-stocked grocery stores.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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