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Vianda con "Bacalao" Guisado/Root Vegetables and Stewed "Cod"

Servings: 2 people

Ingredients

Viandas/Root Vegetables

  • 2 yautias (malanga) you can find this root vegetable in an international, asian, or hispanic supermarket
  • 2-3 green bananas they have to be very green and hard
  • 1/2 tsp salt
  • 6 cups water

Jackfruit

  • 14 oz young jackfruit
  • 1/4 tsp adobo
  • 1/4 tsp oil you can also use Pam

Stewed Lentils

  • 1/2 tbsp olive oil or any other vegetable oil
  • 1/4 tsp low-sodium vegetable bullion (optional)
  • 3 tbsp sofrito
  • 1/2 tbsp salad olives
  • 1 tsp sazón/seasoning
  • 3 tbsp tomato sauce
  • 3/4 cup lentils canned or previously cooked
  • 1/2 tsp oregano
  • 1 cup water
  • 1/2 tsp sea salt or to taste

Instructions

Viandas/Root Vegetables

  • Peel the "yautia" (malanga) and green bananas, and cut up the "yautia" into 2" chunks
  • Fill a medium pot with six cups of water and 1/4 salt, and bring to a boil
  • Add the vegetables and boil for 30 min.
  • Drain and serve with a splash of olive oil

Jackfruit

  • Drain and rinse the canned jackfruit, then pull it apart and pat dry
  • Mix with the adobo
  • Lay on a lined baking sheet with a bit of oil or spray of Pam
  • Bake at 350F, uncovered, for 40 min. You can either use a conventional oven or a toaster oven (this is what I use).

Stewed Lentils

  • Heat the oil on medium/high heat
  • Add the vegetable bullion and sofrito and sautee on medium heat for three minutes
  • Add olives, sazón, and tomato sauce, and sautee for another three minutes
  • Add lentils, water, and salt, then bring to a low boil, covered, for 10 minutes

Notes

The reason why I don’t stew the jackfruit together with the lentils, is because I like to keep that dry, sort of crunchy consistency of baked jackfruit. When I have added the jackfruit directly to the stew, it becomes soggier. This depends on your preference. If you like, you can add the jackfruit with the lentils for a few minutes. However, be aware that the jackfruit will become a bit soggy.