Wednesday, May 7, 2014

Fagan Eats Paleo Recipe: Paleo Yuca Puree

Paleo Yuca Puree

Today, I have for you a puree recipe made from yuca.  You see, mashed potatoes are my most favorite food on the planet.  But, of course, mashed potatoes are not Paleo.  So, I'm always searching for substitutes to satisfy that craving.  And my latest adventure in mashed potato substitute exploration:  yuca.

Yuca or cassava is a tuber, a root used a lot in Brazilian and Latin American cuisine.  In fact, tapioca is made from cassava.  Who knew!?  Yuca is also used to make tapioca flour, a popular gluten-free/Paleo flour, used for thickening soups and sauces.  Anyway, this is a simple recipe.  Hope you enjoy!

Paleo Yuca Puree
by Jamie Miller
Keywords: blender side paleo
  • 3 regular sized yuca
  • 4 cups of chicken broth/stock
  • 2 T grassfed butter
  • salt and pepper to taste
  • chives for garnish
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  • First, peel the yuca. Make sure you thoroughly peel the yuca because the peel is covered with wax. Then cut the yuca in half and then cut in half again, lengthwise. Remove the woody, stringy core.
  • Place the yuca in a pot and add the chicken stock. Bring to a boil and then reduce to a simmer, covered for 20-30 minutes. Stir occasionally to ensure the yucca doesn't stick to the bottom of the pot.
  • When the yuca is done it should be soft and it should be easily pierced by a knife. Strain if necessary, though the yucca should have absorbed most of the stock.
  • Transfer the yuca to a blender. Add butter, and salt, and pepper to taste. Blend until smooth. Add extra chicken stock if necessary to get a smooth puree. Top with chives and enjoy!

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