Peruvian Yucca Frita with Aji Amarillo Sauce

Serving Size: 10

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.

Recipe by: An Le

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30

Recipe Serving Size10

Cooking Tools Required

Baking Pan, Baking sheet, Blender, Cutting board, Food Processor, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven

Ingredients

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

FOR THE SAUCE

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

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.

Reheating Instructions

To reheat yucca, you can use a nonstick pan or oven

Nutrition