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Caribbean Vegetables

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: about 1 cup)
"I got the idea for this recipe one night when I was determined to cook something Caribbean. This is a colorful and flavorful side dish, great when served with grilled jerked meat, or it can stand alone as a meatless entrée." -CL Reader

Ingredients

  • 2 teaspoons olive oil
  • 3 cups chopped peeled sweet potato (about 1 pound)
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon grated peeled fresh ginger
  • 1/2 teaspoon chopped fresh parsley
  • 1/2 teaspoon ground coriander seeds
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 1/4 cups chopped zucchini

Nutrition Information

  • calories 187
  • caloriesfromfat 14 %
  • fat 2.9 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 3.6 g
  • carbohydrate 37.8 g
  • fiber 5.7 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 150 mg
  • calcium 47 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add sweet potato; saute 5 minutes. Add chicken broth and next 7 ingredients (chicken broth through pepper); cook 15 minutes or until potato is tender. Add zucchini; cook 2 minutes.