Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Mashed Yucca
- Level: Easy
- Yield: 4 - 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 232
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 20
- Sodium
- 320
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
Ingredients
1 1/4 pounds fresh or frozen yucca
1 teaspoon salt
4 tablespoons unsalted butter
6 to 8 garlic cloves, minced
1/2 cup white vinegar
1/2 teaspoon freshly ground black pepper
1 bunch Italian parsley, leaves chopped
Directions
- 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.