Veggie Mash-Up USDA Recipe for Family Child Care

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Veggie Mash-Up USDA Recipe for Family Child Care

Irio, a simple dish of mashed potatoes, corn, and green vegetables is a traditional Kenyan dish. This delicious version of the recipe uses vegetables that are commonly available in the United States.

CACFP CREDITING INFORMATION

¼ cup provides ¼ cup vegetable.

SOURCE

Team Nutrition CACFP Multicultural Recipe Project.

https://teamnutrition.usda.gov

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Keyword: Recipes for Home

Age Group: Ages 3-5

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Side Dish, Vegetarian, Plant-based

Program Meal Component: Vegetables

Vegetable Subgroup: Starchy Vegetables, Dark Green Vegetable

Meal Service Temperature: Hot

Cooking Method: Boil

Season: Summer, Spring

6 Servings

Calories: 58

Ingredients

2 cups Water
1¼ cups (about 2 medium potatoes) Potatoes, yellow, fresh, peeled, quartered
⅔ cup Peas, green, canned, low-sodium, drained
½ Tbsp Canola oil
2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
1 cup Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
⅓ cup Corn, canned, low-sodium, drained
¼ tsp Sage, dried, ground
¼ tsp Onion powder
¼ tsp Salt, table
¼ tsp Black pepper, ground

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2 cups Water
1¼ cups (about 2 medium potatoes) Potatoes, yellow, fresh, peeled, quartered
⅔ cup Peas, green, canned, low-sodium, drained
½ Tbsp Canola oil
2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
1 cup Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
⅓ cup Corn, canned, low-sodium, drained
¼ tsp Sage, dried, ground
¼ tsp Onion powder
¼ tsp Salt, table
¼ tsp Black pepper, ground

Instructions

Add the potatoes to a small stockpot, and cover completely with cold water (about 2 cups). Bring to a boil on medium–high heat. Boil for 10 minutes.
Add the peas to the pot of boiling potatoes, and continue to boil the vegetables for an additional 5 minutes or until potatoes are tender. Heat to 140 °F or higher for at least 15 seconds.
Turn stove off; drain the water from the potatoes and peas, reserving about ½ cup of cooking water.
Mash potatoes and peas with a potato masher or mixer. Do not overmix. If mixture is too dry, add reserved water 1 Tbsp at a time until the desired consistency is reached.
Heat oil in a medium sauté pan. Sauté garlic, Swiss chard, corn, sage, onion powder, salt, and pepper on medium–high heat until sage is toasted, 5–7 minutes.
Stir the sautéed vegetables into the hot potato–pea mash.
Serve ¼ cup.
Critical Control Point: Hold at 140 °F or higher.

Nutrition