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Viandas
(Puerto Rican Root Vegetables)
| Recipe Submitted by: |
Harry Ortiz |
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| Categories: |
Vegetables>Sauces>Side Dishes |
| Yield: |
50 portions |
Note- If you're not familiar with Latin food
products, you can refer to our Caribbean Glossary for descriptions and substitutions. Root
vegetables are available in most Latin markets.
| Ingredients |
Amount |
Method |
| Green Bananas |
2 lbs. |
Peel, seed, and cube all vegetables. (All
weights are yield after prepping.)
Boil together the bananas, calabaza,
ñame,
yautia, and sweet potatoes along with
a generous
amount of salt and pepper. Cook for
about
15 minutes.
In a separate pot, boil the yuca, apio,
and
chayote. These take less time, and
therefore
are cooked separate.
After all the vegetables are done, drain
well and mix them together in a large mixer
fitted with paddle. Season with salt and
pepper and fresh cilantro. Mash very lightly,
just a few seconds usually does it. The vegetables
should still be very chunky so the different
varieties and colors are distinguishable. |
| Calabaza (Pumpkin) |
2 lbs. |
| Ñame (Yam) |
2 lbs. |
| Yautia |
2 lbs. |
| Sweet Potatoes |
2 lbs. |
| Yuca |
2 lbs. |
| Apio |
2 lbs. |
| Chayote Squash |
2 lbs. |
| Fresh Cilantro |
1 bunch |
| Salt and Pepper |
to taste |
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| Chef's Tips: |
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Test the vegetables by piercing with a fork.
If it falls off easily, they are done.
Drain
immediately.
For service- Place a ring mold in center
of plate and fill with viandas. Lightly press
down and remove mold. Top with Eggplant Sauce. |
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