Mashed Yucca Recipes
MASHED YUCCA WITH GARLIC
Active time: 15 min Start to finish: 1 1/2 hr
Yield Serves 6
Number Of Ingredients 5
Steps:
- Trim ends from fresh yuca and peel remainder, removing all waxy brown skin and pinkish layer underneath.
- Cut yuca into 3-inch-thick pieces.
- Boil yuca in salted water to cover by 2 inches until tender and starting to fall apart, 50 minutes to 1 1/4 hours.
- Drain and transfer to a cutting board. Carefully halve hot yuca pieces lengthwise and remove thin woody cores. Return yuca to pot with 1 3/4 cups milk, garlic, juice, and salt. Coarsely mash yuca, adding additional milk if desired, and serve immediately.
YUCCA (CASSAVA) PANCAKES
This tropical side dish mixes, cooks and tastes a lot like potato pancakes, but made with that starchy tropical vegetable called yuca (pronounced voo-ca). Looks like a brown club. Use a sharp paring knife or a really high quality, fixed blade peeler to peel it (a Wusthof-Trident peeler makes short work of it). The original called for 3 tablespoons sugar, but we like our cakes salty and greasy, so we omitted the sugar. The recipe is from False Tongues and Sunday Bread, a Guatemalan and Mayan Cookbook by Copeland Marks.
Provided by fluffernutter
Categories Breakfast
Time 20m
Yield 12-14 cakes
Number Of Ingredients 8
Steps:
- Combine all ingredients except oil.
- Heat the oil in a skillet over medium heat. Spoon in a couple of tablespoons batter and smooth into a 3-inch to 4-inch cake about 1/2-inch thick.
- Brown on both sides, then drain on paper towels. Serve warm.
Nutrition Facts : Calories 186.6, Fat 7.1, SaturatedFat 2, Cholesterol 22.7, Sodium 223.9, Carbohydrate 29.3, Fiber 1.4, Sugar 1.3, Protein 1.6
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