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Viandas
(Puerto Rican Root Vegetables)

Recipe Submitted by: Harry Ortiz
Revised: April 28, 2000

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

Chef's Tips:
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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All rights reserved.
This document is strictly for informational purposes

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