FRANCISCO'S YUCCA SOUP
Francisco Dos Santos, one of the chefs in the Westport studio commissary, prepares this savory soup using yucca root, a South American staple.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- In a large stockpot, combine chicken, 1 garlic clove, a large pinch of salt, and a pinch of pepper. Cover with 12 cups water. Bring to a boil. Reduce to a simmer, and cook, skimming occasionally, until chicken is cooked through, about 10 minutes. Remove chicken, and let stand until cool enough to handle. Strain poaching liquid through a fine sieve; set aside. When chicken is cool, tear into bite-size pieces; set aside.
- In a large stockpot, heat oil over medium heat. Add remaining 3 garlic cloves, and cook for 2 minutes. Stir in paprika, a pinch of salt, and a pinch of pepper. Cook, stirring, for 1 minute. Add onion and tomatoes, and cook 2 minutes more. Add yucca, and cook, stirring occasionally, for 5 minutes. Add stock and poaching liquid. Bring to a boil. Cover and reduce to a simmer. Cook, stirring occasionally, for 25 minutes.
- Add reserved chicken, parsley, a pinch of salt, a pinch of pepper, coriander, cumin, and scallions. Simmer, stirring occasionally, until chicken has fallen apart and yucca is soft and partially dissolved, 1 to 1 1/2 hours more. Taste and adjust for seasoning.
CUBAN-STYLE YUCA
Made with yuca, or cassava, a Latin American root vegetable similar to potatoes, this simple dish is the way my granny used to make it.
Provided by Cocina JNOTS
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
- Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 43.4 g, Fat 9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 204 mg, Sugar 2.6 g
YUCA FRENCH FRIES
Like French fries? Then you will love this Latino version of an American favorite! Treat yuca just like you treat potatoes. Yuca can also be used to make a scrumptious alternative to home fries for breakfast.
Provided by The Messy Cook
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 40.9 g, Fat 29.3 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 3.7 g, Sodium 8.9 mg, Sugar 1.8 g
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