Yuca (also known as cassava) is one of those vegetables that if you didn’t grow up eating, you probably won’t cook for yourself. And who could blame you? Yuca is large, unyielding, and its skin resembles tree bark. Even if you’ve ever expressed a curiosity in it, the thought of having to tame it to an edible state is probably a big turn-off.
Yuca is kind of like a white potato, but waxier, creamier and a bit stringy. I first made its discovery at Cuba, one of my favorite restaurants in the city and one I frequent often. Cuba serves yuca in two iterations: boiled, with garlic mojo, and as fries, with creamy cilantro mayo. I’ve wanted to try cooking it for years but the intimidation factor always got the best of me. Until last weekend, that is, when my eyes glanced over it at my local grocery store and I finally picked some up. Turns out, it’s not that hard to tame after all. Although the skin is tougher and thicker than a regular potato’s, it can be easily removed with a sharp vegetable peeler. Cutting through it is also more challenging, but nothing a sharp knife can’t handle.
Cuba’s yuca frita (yuca fries) was the inspiration for this recipe. Deep-fried yuca is certainly more luxurious, but baking is healthier, simpler and faster. Now that I’m a converted yuca believer, I highly encourage you to pick some up and try it out for yourself. It’s versatile and a great way to jazz up a tired vegetable routine.
Ingredients:
(Yield: 4-6 servings, as a side)
- 2 lbs yucca, peeled and cut into 1/3″-thick fries
- 3 tbsp olive oil
- A generous pinch of sea salt
Dip:
- 3 tbsp sour cream
- 2 tbsp mayonnaise
- 1 tsp hot sauce
- 1 tbsp fresh lime juice
- 2 tbsp finely chopped cilantro, plus more for garnish
- 1/2 tsp grated garlic
- A pinch of sea salt
Procedure: Preheat oven to 425F. Place cut yucca onto a nonstick baking sheet and toss with oil and salt. Bake for 30 min, tossing with tongs after the first 15 min, until fries are golden brown. To make the dip, stir together all the ingredients; taste and re-season if necessary. Serve the fries immediately after baking.
Have you ever tried yuca? What are your thoughts on it?
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