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Fuss-Free Yucca Fries


Yucca Fries. Photo: The Skinny Chef
Yucca Root, also called cassava, is a waxy root vegetable that grows in Southern America, Mexico and the Caribbean. Traditionally, yucca is cooked the same way as white potatoes, but has a denser texture which lends itself well to making breads like Columbia's cheesy, soft pandebono rolls and desserts, like yucca coconut.

I love that it's high in fiber and acts as a powerful anti-inflammatory to helps to ease arthritis pain, but it also possesses a mellow flavor that is great for a twist on classic American recipes like good old French fries. The root is incredibly hard with it's raw, so I strip the skin with a potato peeler before cutting the flesh into sticks. Steaming yucca before adding it to the skillet is a must and helps maintain a soft, starchy inner texture while the outside get crispy and golden.

Get Jennifer's Yucca Fries and Cilantro Mayonnaise recipes after the jump.

Yucca Fries

Serves 6

Ingredients

2 pounds yucca root, peeled, cut into 1/2 X 4-inch sticks
1/4 cup canola oil
1/2 teaspoon salt

Directions

Place yucca in a steamer for 4-5 minutes until fork-tender or boil in salted water. Drain in a colander and set aside.

Heat half the oil in a skillet with deep sides. When oil is hot, cook yucca in batches for 2-3 minutes, turning occasionally or until all sides are golden brown. Transfer to paper towel to drain and sprinkle with half the salt immediately. Repeat and serve immediately.

Cilantro Mayonnaise


Makes 1 1/2 cups mayonnaise

3 garlic cloves, peeled cut into thirds
1/2 teaspoon granulated sugar
1/2 teaspoon salt
3/4 cup reduced-fat mayonnaise
3/4 cup loosely packed cilantro leaves
Juice and zest of one lime

Place garlic, sugar, and salt in a mini chopper and pulse until the garlic is chopped. Add the mayonnaise, cilantro, lime zest and juice. Blend until smooth. Store in the refrigerator in an air-tight container for up to one week.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.

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