Malanga & yautía roots are starchy root vegetables similar to potatoes but with an even starchier texture and a nutty taste. They grow across Puerto Rico and are an important food source because of their resiliency. Grown underground, they can better withstand hurricanes and large storms. At OtraCosa, a small communal farm in Caguas, Puerto Rico, this dish is served with homemade pique, a local hot sauce made with pineapple skin and caballero peppers. A simple watercress salad makes an ideal accompaniment. Read more about OtraCosa.
Culantro (recao) is a leafy green herb with an intense concentrated flavor similar to that of cilantro. It is a key ingredient in sofrito, a blend of aromatics that forms the base of many dishes in Puerto Rican cuisine.
3/4 cup vegetables & 1 Tbsp. pesto
290 calories; fat 13g; sodium 239mg; carbohydrates 42g; dietary fiber 5g; protein 2g; sugars 1g; niacin equivalents 2mg; saturated fat 2g; vitamin a iu 622IU.