How to Prepare Root Vegetables for Beef Stew

During the winter months, I love to make a pot of Sancocho (Puerto Rican Beef Stew).  In the past, I would spend many hours in the kitchen preparing and cooking this delicious soup.  One day, I decided to go to the Latin market and purchase large quantities of tropical root vegetables, pumpkin (West Indian Pumpkin) and plantains.  You can also purchase these produce at many Asian markets.  Once the produce are sorted into groups, I would then peel and cut each produce according to the exact measurements found in my cookbook recipe.   After the viandas are peeled and cut, they are subsequently packaged in air-tight vacuum seal bags and placed in the freezer for future use.

I am, therefore, able to reduce the food preparation time when making this dish because the viandas are prepared in advance.   When I inform my family that I am going to make Sancocho, they understand that this meal will be made in no time.  I just cook the meat, add the necessary condiments and place the frozen root vegetables in the pot to cook for 30 to 40 minutes.

The term Viandas refers to our tropical root vegetables and starchy fruits collectively.

Let Me Introduce You to the Viandas for the Sancocho!

The root vegetables from top to bottom are the following:  ñame (yam), yautía (taro root) and yuca (cassava). 

The ñame (yam) has a thin dark brown skin with a rough surface.  It has a white or yellow flesh.  The ñame (yam) was brought to the island from West Africa.  The yautía (taro root) is a tuberous, starchy tropical root vegetable with brown and shaggy skin.  The flesh can vary in color from white to yellow to pink.  The yuca (cassava) has a dark brown hard rind protecting the firm white starchy flesh that has a stiff cord running lengthwise down the center.  Both the yautía (taro root) and yuca (cassava) are native to the Taíno Indians.

The West Indian Pumpkins are Caribbean pumpkins and native to the Taíno Indians.  The West Indian Pumpkin is a round squash and very popular in the Caribbean, Central and South America.  The skin color can vary – green, organge and tan hues.  The flesh is firm and bright orange with a sweet flavor similar to butternut squash.  You can purchase whole pumpkins or pumpkin wedges at the Latin market.  You can, however, substitute butternut squash for the West Indian Pumpkins.

The green plantain is a member of the banana family.  However, it is longer, thicker and much starchier than the familiar banana.  The plantains originated in Southeast Asia.

Let’s Start Peeling and Cutting the Viandas!

Ñame (Yam)!

Cut off both ends of the Ñame (Yam).

Cut the Ñame (Yam) into 1½-inch round slices.

With a knife, peel each of the round slices.

Cut the Ñame (Yam) into 1½-inch chunks. 

Yautía (Taro Root)!

Cut off both ends of the Yautía (Taro Root).

Peel the Yautía (Taro Root) with a potato peeler or knife. 

 

Cut the Yautía (Taro root) into 1½-inch chunks.

Yuca (Cassava)!

With a knife, cut off both ends of the Yuca (Cassava).

Cut the Yuca (Cassava) into 3 sections.

Remove the skin of the Yuca (Cassava) with a knife, cutting into the white flesh.

Cut each section in half lengthwise. 

Insert a knife gently under the inner root and lift to remove.

With your finger, remove the inner root located in the center of yuca.  

Cut the Yuca (Cassava) into 1½-inch chunks.

Green Plantain!

Cut off both ends of green plantain with a knife. 

With a knife, make 3 different slits lengthwise from top to bottom on the green plantain.

With your hands, remove the peel.  You continue this process until the skin is completely removed.

Cut plantain into 1 to 1½-inch round slices.

Calabaza (West Indian Pumpkin)!

Using a spoon, remove the seeds and strings from the pumpkin wedge. 

Insert a knife between the flesh and the skin to peel the pumpkin.

Cut the wedge into 1 to 1½-inch chunks.

Other Root Vegetables!

I also peel and cut one large russet potato into 1½-inch chunks.  If you are living in Puerto Rico, many islanders also add apio – a root vegetable.   Since apio is not my favorite root vegetable, I do not add apio to my beef stew.  You select the viandas of your preference when making this dish.

How to Package the Viandas!

When all the viandas are peeled, cut to size, and rinsed, weigh each vianda (according to my recipe).  Place the different types of measured viandas for the Sancocho in separate bowls.  

Add the assorted viandas into a vacuum seal bag.  This bag contains the exact amount of viandas to prepare one pot of Sancocho.

Vacuum seal each bag with a vacuum sealer.  Repeat this process until you have packaged all the viandas for the Sancocho based on the quantity of produce you purchased.   

When you vacuum seal your produce, it prevents air from reaching the food due to the secure air-tight packaging.  Subsequently, the food will last longer and prevent the food from getting freezer burn while being stored in the freezer.

Place the individual packages in the freezer for future use.  You will definitely save on food preparation time by peeling and cutting the viandas in advance.  I normally label and date each bag before it is placed in the freezer.

Click on this link on How to Prepare Sancocho –  Puerto Rican Beef Stew.

Recipe and Nutritional Facts!

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