Mashed Yuca with Garlic

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Mashed Yuca With Garlic

 

Recipe By :Katy Massam, Gourmet, April 2000

Serving Size : 6 Preparation Time :0:15

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 pounds fresh yuca (cassava) -- preferably 2 " diamet

3 pounds frozen yuca

1 3/4 cups hot milk -- more as desired

2 garlic cloves -- minced

1 tablespoon fresh lime juice

2 teaspoons salt

 

Trim ends from fresh yuca and peel remainder, removing all waxy brown skin and

pinkish layer underneath. Cut yuca into 3-inch-thick

pieces.

 

Boil yuca in salted water to cover by 2 inches until tender and starting to fall

apart, 50 minutes to 1 1/4 hours. Drain and

transfer to a cutting board. Carefully halve hot yuca pieces lengthwise and

remove thin woody cores. Return yuca to pot with milk,

garlic, juice, and salt. Coarsely mash yuca, adding additional milk if desired,

and serve immediately.

 

Source:

" Gourmet, April 2000 "

Start to Finish Time:

" 1:30 "

 

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Per serving: 46 Calories (kcal); 2g Total Fat; (45% calories from fat); 2g

Protein; 4g Carbohydrate; 10mg Cholesterol; 746mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates