Garlic Roasted Yuca
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
910 g
Yuca1 tbsp
Ground Cumin1 tsp
Ground Black Pepper2 tbsps
Olive Oil4 cloves
Garlic (peeled, thinly sliced)1 cup
Bread Crumb1 cup
Almond (chopped)Directions:
1
Preheat oven to 375 degrees
2
Cut the yuca into 3 inch pieces, peel off the brown skin with a sharp paring knife and discard
3
Cut the yuca in half and set aside in a bowl of cold water
4
Fill a pot with enough cold water to cover the yuca and bring to a boil
5
Add the salt to the water, add the yuca to the pot and return to a boil
6
Cook the yuca for 15 minutes to soften
7
Drain and cool for several minutes before handling
8
With a sharp knife remove any thick fibers from the center of the yuca
9
Place the yuca into a vegetable roasting dish and sprinkle evenly with the cumin and the black pepper
10
Cut the bacon coarsely and place in a saucepan over medium heat
11
Cook the bacon until the fat has been rendered and the bacon is crisp
12
Remove the bacon and set aside
13
To the bacon fat add the olive oil and warm slowly, before adding the sliced garlic
14
Toast the garlic to a pale golden brown before pouring the garlic and oil over the yuca in the roasting dish
15
Add the cooked bacon to the yuca and, with a spoon, stir to combine evenly
16
Combine the bread crumbs with the chopped nuts and sprinkle on top of the yuca
17
Place the dish into the oven and roast for 25 minutes or until the top is browned and crisp