Yucca (or yuca), also known as cassava, is a starchy root vegetable. Similar to a potato but slightly sweeter, creamier and sturdier, it makes fantastic fries. If you are new to yucca, this is an excellent way to try this amazing tuber. Yucca is available in many mainstream grocery stores. In fact, you may have seen it before, and not realized what it was (I only know since I am married to a Peruvian who LOVES yucca). Look for the large tuber in the fresh produce section. It has a brown, rough, and thick skin.
BAKED YUCCA FRIES
Ingredients:
2 large yucca (approximately 2.5 lbs)
1 ½ tablespoons olive oil
½ teaspoon smoked paprika
½ teaspoon salt
Vegan Garlic Aioli or Golf (see below)
Directions:
-Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
-Peel yucca. Cut into 3” pieces. Place pieces in large pot. Cover with water. Bring to boil over high heat. Reduce heat to low boil. Allow to cook for approximately ten minutes. Remove from heat and drain. Allow to cool to room temperature.
-Remove tough inner fiber from the middle of the yucca pieces. Slice into fries. Place on parchment lined cookie sheet. Sprinkle with smoked paprika and salt. Add olive oil and toss to coat. Bake until golden, approximately ten minutes. Turn fries over and bake until golden on the other side, approximately ten minutes. Season to taste with salt and paper.
-Serve with Vegan Garlic Aioli, or try Peruvian “Golf”, which is essentially “fry sauce.” The Golf recipe is in my cookbook, Peruvegan, but here is the general way to make it: mix 3/4 cup of Vegan Garlic Aioli with 3 tablespoons of ketchup, and mix well.
Happy dipping!
Serves 4
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