How to make Vegetable Sancocho Demonstration from Chef Victoria Love Part 1

yuca

🥗Healthier: cauliflower

💰Cheaper: potatoes

Cauliflower is lower in carbs and calories, while potatoes are more affordable.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth can be healthier with less sodium, while water is the cheapest option.

plantains

🥗Healthier: zucchini

💰Cheaper: bananas

Zucchini is lower in calories, while bananas are often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a similar flavor, while green onions are often cheaper.

Prepare all vegetables by peeling and chopping into bite-sized pieces.

Peel the carrot and save the peelings for stock.

Slice the carrot into discs, ensuring they are thick enough to not melt into the soup.

Cut celery into pieces, saving the leaves for stock.

Prepare green and yellow plantains by cutting them into pieces.

Peel and cut yucca into pieces, ensuring it is safe to eat.

Measure out half a bunch of cilantro, chopped.

Chop onions and drain and rinse small white beans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary