| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Clprime1 |
1 |
servings |
INGREDIENTS
| 3 |
oz |
Achiote oil |
| 1 |
md |
Onion; diced |
| 2 |
tb |
Chopped garlic |
| 1 |
ts |
Cumin |
| 1 |
ts |
Coriander |
| 1 |
lg |
Yuca; peeled, diced |
| 1/2 |
c |
Diced pumpkin |
| 1 |
|
Russet potato; diced |
| 1/2 |
|
Malanga |
| 1/2 |
c |
Diced buniato |
| 1/2 |
c |
Green plantain; diced |
| 1 |
|
Ear corn cut in wheels 1/2 inch thick |
| 2 |
c |
Wild mushrooms; diced (shiitake, |
|
|
; cremini, oyster) |
| 1/4 |
c |
Chopped parsley |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In a large skillet, heat oil over medium high heat. Saute onion,
garlic for 5 minutes. Add the cumin, coriander and cook for 2 minutes.
Add yuca, pumpkin, potatoes, malanga, boniato, plantains, corn and
vegetable stock.
Cook for 15 minutes until vegetables are tender. Check seasoning.
Adjust if necessary.
To finish the dish, add mushrooms and parsley and cook for 2 minutes
and serve.
Converted by MC_Buster.
Per serving: 288 Calories (kcal); 1g Total Fat; (4% calories from
fat); 7g Protein; 66g Carbohydrate; 0mg Cholesterol; 54mg Sodium Food
Exchanges: 3 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0038
Converted by MM_Buster v2.0n.
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