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Caribbean Vegetables




Source of Recipe


Cooking Light-3/02






List of 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
  






Instructions



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 potatoes are tender. Add zuchini; cook 2 minutes.
   
   
2. Yield: 4 servings (serving size: 1 cup). 187 cal, 2.9g fat, 3.6g pro, 37.8g carb, 5.7g fiber, 0mg chol, 1.2 mg iron, 150mg sod, 47mg calc.