Peruvian Yucca Frita with Aji Amarillo Sauce » Foodom
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Peruvian Yucca Frita with Aji Amarillo Sauce

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$32.50 Cooking Fee
Serving Size: 1 cup
Recipe by:
An Le
Yucca is a tubular root vegetable with white flesh. Frying it creates a dry fluffy interior similar to a potato but with a buttery flavor and a crisp exterior. You can buy fresh yucca at specialty stores such as the Asian market or frozen and pre cut at the Mexican market. It pairs well with the mushroom ceviche dish.
  • Cooking up to 10 servings
  • Storing
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Preheat over to 350 F.
  • Thaw yucca ahead of time or under running water.
  • Use mixing bowl to toss oil, and salt and pepper with yucca evenly.
  • Place a baking sheet covered in foil, roast at 350 until lightly golden for 20 minutes.

FOR THE SAUCE

  • Boil the peppers for 10 minutes. After the boiling de-seed the peppers.
  • Place in blender with oil, garlic, parsley, cashew cheese, and salt and blend.

Cook Times

Active Prep10
Hands-Off Cook20
Total Time30 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 3 pound yucca frozen, thawed
  • 1 ½ cup extra virgin olive oil or avocado oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground black pepper

FOR THE SAUCE

  • 1 bag Aji Amarillo peppers bought at a Mexican store
  • 2 clove garlic peeled
  • 2 tablespoon cashew cheese soft vegan cheese
  • ½ cup extra virgin olive oil
  • 1 tablespoon fresh parsley rough chop
  • ½ teaspoon Kosher salt

Cooking Tools Required

Baking Pan, Baking sheet, Blender, Cutting board, Food Processor, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven
Reheating/Serving Instructions
To reheat yucca, you can use a nonstick pan or oven

Nutrition

Calories: 362kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 387mg | Fiber: 3g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 29mg | Calcium: 24mg | Iron: 1mg

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