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Ingredientes
- 1 1/4 lb Yucca fresh or possibly frzn
- 1 tsp Salt
- 4 Tbsp. Unsalted butter
- 6 x to 8 Garlic cloves chopped
- 1/2 c. White vinegar
- 1/2 tsp Freshly-grnd black pepper
- 1 bn Italian parsley leaves minced
Direcciones
- Wash and peel the fresh yucca or possibly thaw the frzn. Place in a small saucepan, and add in water to cover and 1/2 tsp. of the salt. Bring to a boil, reduce to a simmer and cook, covered, till tender, about 30 min. Drain in a colander and set aside to cold.
- Preheat the oven to 350 degrees. When the yucca is cold sufficient to handle, pull each root apart and remove the large fibrous veins near the center, keeping the flesh in large chunks.
- Heat the butter in a large skillet over medium-low heat. Cook the garlic till tender but not brown. Add in the vinegar, the remaining 1/2 tsp. salt and the pepper. Bring to a boil and add in the yucca. Stir and mash with a wooden spoon till a lumpy mix is formed. Transfer to a baking dish. Cover and bake 10 min. Garnish with the minced parsley and serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 4 servings | |
| Calories 108 | |
| Calories from Fat 101 | 94% |
| Total Fat 11.52g | 14% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 585mg | 24% |
| Potassium 27mg | 1% |
| Total Carbs 0.3g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.13g | 0% |
| Protein 0.13g | 0% |
