Jamaican Vegetable Rundown is a savory veggie stew simmered in luscious coconut milk. It was the perfect side dish for our Jamaican themed dinner.
Thank you to my friend the internet for providing me seemingly endless opportunities to explore culinary cultures from around the world. In my quest for finding the perfect Jamaican side dish I came upon the “rundown” which gets its name from cooking down coconut milk with aromatics like scallion, onion and scotch bonnet peppers.
To get all the feels for this recipe check out this video by Cook Like a Jamaican.
This vegetarian recipe is very versatile and requires minimal effort. It’s a chance to incorporate the contents of your veggie bin that are begging for their chance to shine.
You are going to love this fragrant coconut milk broth. As it cooks down the milk thickens and the dish becomes a healthy no-fuss veggie stew.
Jamaican Vegetable Rundown gets it’s heat from the scotch bonnet pepper. I’ve learned to simply cut the pepper in half or leave it whole for a slightly milder result. Hot or not, the broth is so flavorful and pairs perfectly with Jamaican Red Beans & Rice and our Jamaican Jerk Turkey Tenderloin.
Jamaican Vegetable Rundown
- 1 Tablespoon butter or ghee
- 1 small onion chopped
- 3 scallions sliced
- 1 small scotch bonnet pepper halved
- 3 sprigs fresh thyme
- 1 medium zucchini cut in half lengthwise, then large julienne
- 1 medium yellow summer squash cut in half lengthwise, then large julienne
- 1 cup broccoli florets
- 1 cup carrots julienned
- 2 roma tomatoes quartered
- 1 1/2 cups unsweetened coconut milk
- salt & pepper to taste
- In a large skillet, melt butter. Add onion, scallions, and scotch bonnet pepper. Saute until onion is translucent.
- Add all remaining vegetables, except tomatoes, and saute over medium-high heat 7-10 minutes until just tender.
- Add the tomatoes and coconut milk to vegetables and simmer until milk is slightly thickened. Season with salt and pepper to taste.
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