Mashed Yucca Recipes
CUBAN-STYLE YUCA
Made with yuca, or cassava, a Latin American root vegetable similar to potatoes, this simple dish is the way my granny used to make it.
Provided by Cocina JNOTS
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
- Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 43.4 g, Fat 9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 204 mg, Sugar 2.6 g
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.
MASHED YUCCA
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 - 6 servings
Number Of Ingredients 7
Steps:
- Wash and peel the fresh yucca or thaw the frozen. Place in a small saucepan, and add water to cover and 1/2 teaspoon of the salt. Bring to a boil, reduce to a simmer and cook, covered, until tender, about 30 minutes. Drain in a colander and set aside to cool.
- Preheat the oven to 350 degrees . When the yucca is cool enough to handle, pull each root apart and remove the large fibrous veins near the center, keeping the flesh in large chunks.
- Melt the butter in a large skillet over medium-low heat. Cook the garlic until tender but not brown. Add the vinegar, the remaining 1/2 teaspoon salt and the pepper. Bring to a boil and add the yucca. Stir and mash with a wooden spoon until a lumpy mixture is formed. Transfer to a baking dish. Cover and bake 10 minutes. Garnish with the chopped parsley and serve immediately.
GRATIN YUCCA
Provided by Food Network
Number Of Ingredients 4
Steps:
- Mix all the ingredients together and season with salt and pepper. Bake in a preheated 350 degree oven for 20 minutes.
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GARLIC MASHED YUCCA RECIPE - TABLESPOON.COM
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5/5 (1)Servings 4Cuisine CubanCategory Side Dish
- Peel the yucca, making sure to remove all layers of outer skin and gray veins. Yucca should be completely white. Cut in half, lengthwise, and then in thirds. Add the yucca to a stockpot and immerse in enough cold water so that it is completely covered. Add the mashed garlic.
- Once boiled, add the butter, salt, pepper and half a cup of milk. Using a hand masher, mix all the ingredients together. Add the remaining milk to the yucca mash if it appears too dry for your taste.
GARLIC MASHED YUCA ROOT (CASSAVA MASH) - OUR SALTY KITCHEN
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4.7/5 (11)Total Time 40 minsCategory Side DishCalories 364 per serving
- Trim off the ends of the yuca root using a sharp knife, then cut the root widthwise into three or four pieces.
- Set each piece of yuca cut side up. Starting at the top and working in one fluid motion, slice the waxy exterior brown skin and interior pink layer from the yuca. Repeat with the remaining pieces.
- Rinse the skinned yuca root under cool running water to remove any dirt or residue that might have transferred during trimming, then dice the flesh into 1” chunks.
- Place the diced yuca and smashed garlic cloves into a sauce pan, along with 1 tsp salt. Add enough water or broth to cover the yuca by about an inch. Place the sauce pan over high and heat until the water boils. Reduce the heat to medium high and continue to boil until the yuca is soft and you can easily mash the flesh with the tines of a fork, about 20 minutes.
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- drain all the water and return the cooked yuca chunks to the instant pot, now set to sauté to cook off excess moisture
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- Remove the thick peel from each yuca with a paring knife, then cut crosswise into 3-inch pieces. Quarter each piece lengthwise. Add the yuca to the boiling water, reduce heat to medium and cook, covered, until very tender, about 50 minutes. Drain. When cool enough to handle, remove the stringy-looking, woody core from the quartered pieces. Transfer the yuca to a medium bowl and mash with a potato masher until it's the texture of coarse mashed potatoes.
- Meanwhile, heat oil in a small skillet over medium heat. Add onion, reduce heat to medium-low and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in garlic and cook for 1 minute more. Remove from heat. Stir in lime juice, salt and oregano. Stir into the mashed yuca. Serve warm.
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- In a large saucepan, heat the olive oil. Add the onion, garlic and chile and cook over moderate heat until softened, about 5 minutes. Add the tomatoes and cook over moderately high heat, stirring a few times, until starting to brown, about 4 minutes. Add the cloves, bay leaves, oregano and cumin and stir for 1 minute. Add the wine and vinegar and stir to release any browned bits on the bottom of the saucepan. Stir in the cilantro and broth. Simmer over low heat until the liquid is reduced to 2 cups, about 20 minutes. Strain the sauce into a small saucepan and whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper.
- In a medium saucepan, cover the yucca with water and boil over moderately high heat until tender, 25 minutes. Drain well. Return the yucca to the saucepan and shake over moderate heat for 10 seconds to dry it out. Remove from the heat and mash the yucca with a potato masher. Mash in the milk and then the butter. Season with salt and pepper; keep warm.
- In a large skillet, heat the vegetable oil. Season the tenderloins with salt and pepper and cook over moderately high heat until richly browned on the bottom, about 3 minutes. Reduce the heat to moderate and cook for 4 minutes longer. Turn the tenderloins and cook until medium-rare, about 5 minutes.
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- Bring a large pot of salted water to a boil, and add the yuca chunks. Boil over high heat until the yuca is very tender, for about 30 minutes, with the lid on.
- Check occasionally to make sure the water hasn't dried out. If it has, add enough water to cover the yuca and continue boiling
- At the end of cooking, the yuca should be super soft, and you should be able to easily put a fork through the chunks
- Once done, add the yuca chunks to a bowl (don't throw away the water yet!) Remove the fibrous stem from the center of the roots.
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