Raíces Isleñas con Pesto de Cilantrillo y Aguacate (Island Roots with Cilantro Pesto & Avocado)

1. Place malanga (or taro) and yautía (or yucca) in a large pot and cover with water by 1 inch. Bring to a boil. Adjust heat to maintain a lively simmer, cover and cook until the vegetables are tender, 20 to 25 minutes. Drain.

2. Meanwhile, combine cilantro, culantro (or more cilantro), oil, garlic, salt and pepper in a food processor. Process until smooth.

3. Serve the vegetables with the pesto, avocado and hot sauce, if desired.

Tip

Culantro (recao) is a leafy green herb with an intense concentrated flavor similar to that of cilantro. It is a key ingredient in sofrito, a blend of aromatics that forms the base of many dishes in Puerto Rican cuisine.