Steamed Root Vegetables

Steamed Root Vegetables (Viandas) are tropical root vegetables (Yautías, Yucas or Ñames) that are considered a staple in the Puerto Rican culture.  The cooked root vegetables are served like a potato and accompanied with meat or fish.  Boiling is the most common method used for cooking the root vegetables. 

However, I prefer to steam the root vegetables because you retain more of the nutritional value and the root vegetables remain firm and tender.   When using the boiling method, the root vegetables tend to absorb a lot of water, creating a very soft texture on the surface.  In contrast, steaming the root vegetables will always produce a nutritional, flavorful, firm and tender cooked root vegetable. 

Viandas is the term often referred to the root vegetables collectively.  However, verdura and vianda are also two interchangeable words that are often used when referring to the root vegetables.  Therefore, let me introduce you to our root vegetables!

Introducing the Root Vegetables for Steaming!

This is a Yautía – Taro Root!

This is my favorite root vegetable – taro root.  The Spanish term for the taro root is yautía.  It is a tuberous, starchy root vegetable with brown and shaggy skin.  The flesh can vary in color from white, yellow and pink.  The Taíno Indians cultivated the taro root and ate the leaves because they were similar to a large cabbage.

Cut off both ends and peel the yautía (taro root) with a potato peeler or knife.  

Rinse and cut into 1½-inch to 2-inch round slices or to the size of your preference.

This is a Ñame – Yam!

Here is our famous yam.  The Spanish term for the yam is ñame.  The ñame has a relatively thin dark brown skin with a rough surface.  The flesh can either be white or yellow.  It was brought to Puerto Rico from West Africa.  The Caribbean ñame is definitely different from the yam cultivated in the United States.

With a knife, cut off both ends of the ñame.  Cut into 1½-inch to 2-inch round slices or to the size of your preference.   

Peel the ñame with a knife and rinse.

This is a Yuca – Cassava!

The cassava has a lot of history in Puerto Rico.  The Spanish term for the cassava is yuca.  It is a tuberous, starchy root vegetable with a dark brown hard rind protecting the firm white flesh that has a stiff cord running lengthwise down the center of the yuca.  The Taíno Indians also cultivated the cassava, grated the yuca into a flour and prepared a flatbread with this root vegetable known as “casabe.”

Cut off both ends and into 3 equal sections or to the size of your preference.

Make sure you cut into the flesh when peeling the yuca with a knife.   

After peeling the yuca, cut each section of the yuca in half.

After cutting the Yuca, we can now remove the fibrous string (also known as inner root), running lengthwise in the center of the yuca.   Insert a knife into the white flesh underneath the inner root.  Lift inner root with fingers and remove. 

Rinse the yuca.

Soaking the Root Vegetables!

If you want your root vegetables seasoned with salt before steaming them, mix water and salt (to taste) in a large bowl.  Add the root vegetables and soak for 5 to 10 minutes. However, the time also depends how long you want the viandas to absorb the salt.

This step is completely optional.   If you want to reduce your salt intake, you can omit this step.

Steaming the Root Vegetables!

Add sufficient water to steamer and insert steamer basket, making sure that the water is below the steamer basket.  Place root vegetables the steamer basket will hold and cover with lid.  Steam root vegetables over medium heat for 30 to 40 minutes or until fork tender.   

After steaming for 30 minutes, check the root vegetables (viandas) for tenderness.  If fork tender, remove from steamer and place in a bowl.  Otherwise, continue steaming the root vegetables (viandas) until fork tender. 

Serving the Steamed Root Vegetables!

The root vegetables (viandas) have retained their firm texture after being steamed.   Bacalao (salted cod) is traditionally the fish that is served with the root vegetables (viandas).   Enjoy your steamed root vegetables with Stewed Salt Cod or Salt Cod Salad.

Click on the button below to watch my YouTube video on How to Steam Root Vegetables (Viandas)!

Recipe and Nutritional Facts!

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

Steamed Root Vegetables (Viandas)

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5 from 1 reviews

• Author: Aida's Kitchen®
• Prep Time: 20 Minutes
• Cook Time: 40 Minutes
• Total Time: 1 hour
• Yield: 4 Servings 1x

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Description

These root vegetables, each with its own tropical flavor and palate-pleasing texture, are a staple in our culture.

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Scale 1x2x3x

Ingredients

• 1 yautia (taro root), peeled and cut into 1½-inch to 2-inch round slices
• 1 ñame (yam), peeled and cut into 1½-inch to 2-inch round slices
• 1 yuca (cassava), peeled and cut into 3 equal sections crosswise
• 2 teaspoons lite salt or to taste

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Instructions

1. Cut each yuca section in half lengthwise and remove inner root.
2. Rinse root vegetables.
3. Place the root vegetables in a vegetable steamer and steam for 30 to 40 minutes or until fork tender.
4. Remove from vegetable steamer and place in bowl.
5. Serve with Stewed Salt Cod or Salt Cod Salad.

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Notes

If you want your root vegetables seasoned with salt before steaming them, soak them for a few minutes in a bowl with salt (to taste) and water.

We always drizzle extra virgin olive oil over the root vegetables whether this dish is accompanied with stewed fish or meat.  Avocados are also served on the side.

• Category: Lunch and Dinner
• Method: Steaming
• Cuisine: Puerto Rican Cuisine

Keywords: Boiled Root Vegetables, Steamed Root Vegetables, Viandas

Nutritional Facts Disclaimer