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Group Senior Executive Chef, Glenroy Walker of the Sandals Resorts “To-Die-For” Vegetable Rundown
Ingredients:
3 tablespoons butter
1 small onion (chopped)
3 stalks scallion (chopped)
3 cloves garlic (minced)
1/4 Scotch bonnet pepper (sliced)
1 teaspoon fresh thyme
6 cups coconut milk
1 cup tomatoes (diced)
1 cup potato (diced & blanched)
1 cup pumpkin (diced)
1 cup carrots (diced)
1 cup zucchini (diced)
1 cup yellow squash (diced)
1 cup broccoli (diced)
Salt & freshly ground pepper (to taste)
1 cup toasted coconut flakes (for garnish)
Method:
In a medium saucepot over medium-high heat, melt butter and sauté the onion, scallion, garlic, Scotch bonnet pepper and thyme until onion is tender.
Add coconut milk and half the tomato, bring to a boil, reduce heat to medium and let simmer until reduced to about 4 cups of liquid.
Add all remaining vegetables and simmer until coconut milk thickens and coats them. Adjust seasoning with salt and pepper to taste, and garnish with the toasted coconut.
Serve: 4
