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| 3 x ca. 30 g | Achiote oil |
| 1 mittel | onions diced |
| 2 Esslöffel | garlic chopped |
| 1 Teelöffel | cumin |
| 1 Teelöffel | coriander |
| 1 gross | Yuca; peeled, diced |
| 1/2 Tasse | Pumpkin diced |
| 1 | Russet potato; diced |
| 1/2 | Malanga |
| 1/2 Tasse | Diced buniato |
| 1/2 Tasse | Green plantain; diced |
| 1 | Ear corn cut in wheels 1/2 inch thick |
| 2 Tasse | Wild mushrooms; diced (shiitake, |
| | Cremini, oyster) |
| 1/4 Tasse | parsley chopped |
| | salt |
| | pepper |
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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.
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
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