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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 320.9
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 249.3 mg
  • Total Carbs: 80.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 0.9 g

View full nutritional breakdown of Yuca Root with Tomatillo Salsa calories by ingredient
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Yuca Root with Tomatillo Salsa

Submitted by: JVANAM

Introduction

This is a regular part of dinner in Cuba.

The yuca root is a mellow but dense item that should ALWAYS be cooked before eating. To some gringos raw yuca can be toxic.

In many U.S. markets Yuca Root is labeled as Cassava.
This is a regular part of dinner in Cuba.

The yuca root is a mellow but dense item that should ALWAYS be cooked before eating. To some gringos raw yuca can be toxic.

In many U.S. markets Yuca Root is labeled as Cassava.

Number of Servings: 4

Ingredients

    2 Lbs Yuca Root (Cassava) peeled and quarteded
    1/2 Lbs. Tomatillos, papery wraper removed, rinsed throughly in cold water and quartered
    1 cup low-sodium Broth (traditionally chicken, I use vegetable)
    2 tsp chili powder
    1 clove garlic, minced
    1 Tbsp chopped fresh cilantro ( or celery leaves and top stalks)
    1 Tbsp. fresh Lime juice

Directions

1. Place the prepped Yuca in a medium saucepan. Fill the pan with enough cold water to submerge the Veg by about 2 inches.

2.Bring the water to a full boil, over high heat. When boiling reduce heat to a simmer, partially cover for 20 to 30 minutes, or till yuca is knife tender when pierced.

3. In another medium saucepan dump the tomatillos, broth, chili powder, & garlic. Bring this mixture to a slight boil over high heat, reduce heat to low, & simmer for 15 minutes, or till tomatillos are knife tender.

4. Drain off the yucky liquid & set the yuca on a warm platter.

5. Place Tomatillo mix in a blender or food processor. Give it a few (maybe 5) pulses just to start to break up the mix. Add the cilantro and full out blend the mix until smooth.

6. When smooth fold in the lime juice. The salsa is best served immediately and warm, but it is still quite good when it's cool.

===Prepping the Yuca.

Using a paring knife, pull off the tough skin.

To slice a yuca easily, take a sharp Santuko knife. Cut the root into 3 inch sections. Then turn the roots 90 degrees and slice lengthwise.

In this case, though a vegetable knife has a wider blade, it is to thin (along the cutting edge) to safely cut through the root.

Always cook a yuca. Some varieties are toxic if eaten raw.

Serving size is about cup per person
Number of Servings: 4

Number of Servings: 4

Recipe submitted by SparkPeople user JVANAM.






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