Yuca is a starchy root vegetable with a similar consistency to a common potato. It is sweeter than a potato and is a very delicious substitute if you are avoiding nightshade vegetables for reducing joint inflammation.
Yuca is also known as cassava but I call it yuca here because that is what the South American restaurants here in Minnesota call it as it is often served as ‘Yuca Frita.’ I always assumed that I would never prepare it at home because I never use a deep fryer and just was content to have it as a treat when I went out until I found that I could buy it frozen and fry it in a pan.
!
I buy 2 pound bags at Indian and Latino grocery stores. As you can see, it is labeled as Cassava (Tapioca.)
The thick chunks of frozen yuca come already peeled and cut into thick chunks.
They will need to be boiled first.....
Then pan fried.
Time: 40 Min
For Yuca Fries
1 pound frozen yuca
1 tablespoon minced garlic
Salt to taste
For Tangy Cilantro Sauce
⅓ cup fresh cilantro
2 Tablespoons apple cider vinegar
2 Tablespoons fresh lime juice
2 Tablespoons olive oil
1 clove fresh garlic
⅓ cup fresh cilantro
¼ teaspoon salt
Directions:
- Place frozen yuca in a pot of boiling water and boil for 15-20 minutes or until fork tender.
- While yuca is boiling, prepare Tangy Cilantro Sauce by simply blending or food processing all ingredients.
- After boiling, drain water and set yuca aside on a plate to cool.
- Cut into 1/2 inch thick sticks
- Coat large skillet with a liberal amount of olive oil and turn on to medium high
- When oil is hot, place yuca sticks into pan and fry for 6-8 minutes on both sides until golden brown. Sprinkle salt on both sides while frying. After flipping yuca you may need to add more oil.
- When golden brown on both sides, turn off heat and immediately add minced garlic and stir.
- Serve
I hope you enjoy!
