Puerto Rican Root Vegetable Stew: “Sancocho” - Center for Nutrition Studies

Ingredients

• ½ cup onion, diced
• ½ cup bell pepper, diced
• 4 small sweet peppers (aji dulce), diced (optional)
• 2 culantro leaves, diced (optional)
• 6 garlic cloves, crushed
• 1 tsp dried oregano
• 3 yautías or 2 cups malanga, peeled and cubed
• 2 cassava (yucca) roots, peeled and cubed
• 1 sweet potato, cubed
• 2 large carrots, diced
• 2 medium potatoes, diced
• 1 cup calabaza or butternut squash, cubed
• 1 green plantain, peeled and shredded
• 1 cup chopped fire roasted tomatoes
• 1 tsp ground turmeric
• 6 cups vegetable broth
• 2 cups water
• 3 ears of corn on the cob, cut into thirds
• ½ cup fresh cilantro, chopped
• salt and pepper to taste
• Avocado slices (to serve)