- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 4 pounds Yuca Root (also called Cassava) preferably 2 inches in diameter
- 1 3/4 cups Hot Milk
- 2 cloves Organic Garlic minced
- 1 tablespoon Organic Limes juice freshly squeezed
- 2 teaspoon Salt
Directions
Trim ends from fresh yuca and peel remainder, removing all waxy brown skin and pinkish layer underneath.
Cut yuca into 3 inch thick pieces.
Fill a large pot with yuca. Cover by 2 inches with salted water and bring to boil until tender and yuca begins to fall apart, about 50 minutes to 1 and 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 1 3/4 cups milk, garlic, juice, and salt. Coarsely mash yuca, adding additional milk if desired, and serve immediately.
