Shoot The Root Recipes

SHOOT THE ROOT

Steps:

• In a pint glass, add chilled beer. Drop shot glass filled with root beer into beer and drink.

ROTISSERIE CHICKEN, WITH FRIED YUCCA ROOT

Steps:

• Rotisserie Chicken:
• Rinse the chicken very well, and cut off all the fat. Tuck the wings under the back of the chicken.
• Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote. Spread paste on the chicken and rub well from outside to inside. Let stand in the refrigerator for 2 hours or more, for a good flavor.
• Preheat oven to 350 degrees F. Put the chicken in the roasting pan with lid. Cook, covered, for 1 1/2 hours or until it is golden brown.
• Yucca Root:
• After you have peeled and boiled the yucca. Cut it into a French fry shape. In a deep pot or a deep-fryer heat oil to 350 degrees F. Fry the yucca in batches, if necessary, until golden brown and crispy. Sprinkle with salt to taste.
• Aji sauce:
• Mix cream of aji, olive oil, green onions, and lime juice in a medium bowl.
• Cheese sauce:
• Blend queso fresco, red onion, oil, milk, turmeric mixture, chile, salt and pepper, and lemon juice in a blender until it becomes creamy.
• Put the whole chicken on a plate with the fried yucca root around, and the 2 sauces on the side for dipping. This is the way my kids started to eat the chicken I make, and thank you God, no more chicken fingers.

CREAMY MASHED ROOT VEGETABLES

Steps:

• Set a large pot over high heat and add the milk, cream, salt, thyme and bay leaves. Peel and cut the turnips into 1-inch chunks. Add to the pot and cover partially with a lid. Bring to a boil, and then reduce the heat to a simmer and cook the turnips for 30 minutes.
• Cut the potatoes into 1-inch chunks. After the turnips have cooked for 30 minutes (it takes longer than the potatoes to cook), add the potatoes and continue to simmer until all the vegetables are very tender, about 20 more minutes (the tip of a paring knife should go through with little resistance). Discard the bay leaves and thyme. Drain the turnips and potatoes, reserving 2 cups of cooking liquid, and then mash. Add the cooking liquid and butter. Mix well and season with salt and pepper.