Caribbean Vegetables

RECIPE

Yield
4 servings (serving size: about 1 cup)

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

Preparation
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.

Nutritional Information
Calories:187 (14% from fat)
Fat:2.9g (sat 0.4g,mono 1.7g,poly 0.4g)
Protein:3.6g
Carbohydrate:37.8g
Fiber:5.7g
Cholesterol:0.0mg
Iron:1.2mg
Sodium:150mg
Calcium:47mg

Caribbean cooking@home
by cooking mania