FRIED YUCCAS (CASSAVA) WITH HUANCAINA SAUCE
Delicious crispy Yucca spears are smothered with a creamy spicy Peruvian sauce made of goat cheese. Delicious as an appetizer. The sauce may also be used as a salad dressing or even for pasta.
Provided by Sra.Ruhlen
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and rinse yuccas.
- Cut in 2 or 3 pieces depending on the size.
- Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
- Cut yuccas in ½ x 2 inches (1.5 x5 cm).
- Heat oil in a skillet and fry yuccas until golden. Season.
- Drain fat in paper towel.
- Yucca sticks can be frozen until ready to use.
- Remove from freezer and place immediately in hot oil until golden and crispy.
- Serve with Huancaína Sauce as an appetizer.
- Huancaína Sauce:.
- Place ají in a blender.
- Pour milk and blend.
- Sauté onion with garlic in oil until cooked.
- Add this mixture to blender together with the cheese.
- While blending add oil until a creamy sauce is obtained.
FRIED CASSAVA (YUCCAS) WITH PERUVIAN HUANCAINA SAUCE
Make and share this Fried Cassava (Yuccas) With Peruvian Huancaina Sauce recipe from Food.com.
Provided by Chef jaggerbowie897
Categories Peruvian
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and rinse cassava. Cut in 2 or 3 pieces depending the size. Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
- Cut cassava in ½ x 2 inches (1.5 x5 cm).
- Heat oil in a skillet and fry cassava until golden. Season. Drain fat in paper towel.
- cassava sticks may be freezed until ready to use. Remove from freezer and place immediately in hot oil until golden and crispy.
- Serve with Huancaína Sauce as an appetizer.
- Huancaína Sauce:.
- Place chili in a blender. Pour milk and blend.
- Sauté onion with garlic in oil until cooked.
- Add this mixture to blender together with the cheese.
- While blending add oil until a creamy sauce is obtained.
Nutrition Facts : Calories 98.3, Fat 1.8, SaturatedFat 1.1, Cholesterol 10.9, Sodium 30.3, Carbohydrate 5.3, Fiber 0.3, Sugar 2.1, Protein 14.5
GRILLED YUCCA WITH HUANCAINA SAUCE
Steps:
- Peel yucca and cut into 4 cylinders; then split in half and remove the root. Place yucca in a large pot. Add enough water to cover yucca and season with salt. Bring to a boil and simmer until fork tender, about 30 minutes.
- Remove from heat and allow to cool. Brush with butter and place on grill. Cook about 3 to 4 minutes per side. Remove and season with salt.
- Meanwhile, in a skillet, heat 2 tablespoons oil over medium heat. Add onion, aji, and garlic. Season with salt and pepper and saute until onion becomes translucent. Remove from heat and add to blender. Add cheese and hard-boiled egg and blend. Slowly drizzle in heavy cream and remaining 2 tablespoons oil until sauce consistency. Adjust salt before serving.
- Serve yucca with huancaina sauce, garnished with hard-boiled egg, olives, and cilantro.
HUANCAINA SAUCE
This is traditional Peruvian spicy cheese sauce, often served over boiled and sliced potatoes. The recipe was created based on my experiences living in Peru and makes for a delicious and easy dinner starter. Serve at room temperature or cold over boiled potatoes and top with sliced boiled eggs and kalamata olives; dust with paprika (or rocoto if you have some).
Provided by aelionei
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat; saute onion, aji peppers, and garlic until onion softens and mixture is bright yellow, 5 to 10 minutes. Transfer mixture to a blender; add milk and blend until smooth. Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt. Season with salt and pepper.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 8.1 g, Cholesterol 26.8 mg, Fat 13.9 g, Fiber 0.3 g, Protein 9.3 g, SaturatedFat 5.4 g, Sodium 122.6 mg, Sugar 2.9 g
FRIED YUCA WITH PERUVIAN CHEESE SAUCE
Provided by Guillermo Payet
Categories Food Processor Cheese Garlic Side Fry Vegetarian Yuca Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 13
Steps:
- Make sauce:
- Pulse together sauce ingredients in a food processor until smooth.
- Fry yuca:
- If using fresh yuca, trim ends and cut crosswise into 3-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath.
- Cover yuca (fresh or frozen) with cold salted water by 1 inch in a 4-quart pot. Bring to a boil, then reduce heat and simmer until yuca is tender when pierced with a wooden skewer, 15 to 20 minutes. Transfer with a slotted spoon to several layers of paper towels to drain, then cool 5 minutes. Cut yuca lengthwise into 1/8-inch-wide wedges, discarding thin woody core. (If there are pieces that have white parts to them, return them to barely simmering water and simmer until almost translucent.)
- Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderate heat until it registers 360°F on thermometer.
- Fry yuca in 3 batches, turning occasionally, until golden, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. (Return oil to 360°F between batches.) Sprinkle fries with salt and serve with cheese sauce.
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