Best 3 Roasted Cassava Yuca Asado Recipes
**Dive into the vibrant culinary heritage of Latin America with our tantalizing Roasted Cassava (Yuca Asado) and its delectable variations.**
Cassava, also known as yuca, is a versatile root vegetable widely cherished in Latin American cuisine. Its starchy core and subtly sweet flavor make it an ideal base for a diverse array of dishes. In this comprehensive guide, we present a collection of irresistible recipes that showcase the culinary versatility of roasted cassava.
Our main feature, Roasted Cassava (Yuca Asado), takes center stage with its simple yet flavorful preparation. This classic recipe highlights the inherent goodness of cassava, roasted to perfection until its edges caramelize and its interior becomes irresistibly tender. Served with a zesty garlic mojo sauce, this dish promises a harmonious blend of flavors.
For those seeking a more indulgent experience, our Cassava Fries with Spicy Mayonnaise offer a delightful twist. These crispy cassava fries, reminiscent of classic potato fries, are elevated with a zesty blend of spices and a creamy, tangy mayonnaise dipping sauce.
If you prefer a hearty and comforting meal, our Cassava and Chorizo Stew is sure to satisfy. This hearty stew combines tender cassava, savory chorizo, aromatic tomatoes, and a medley of spices, simmered together to create a flavorful and comforting dish.
For a taste of Cuban flair, our Cassava Fritters (Buñuelos de Yuca) are a must-try. These golden-brown fritters, made with mashed cassava, cheese, and herbs, are a popular street food in Cuba. Served with a refreshing cilantro dipping sauce, they offer a delightful mix of textures and flavors.
Lastly, our Cassava Cake with Coconut Frosting is a delightful dessert that showcases cassava's natural sweetness. This moist and flavorful cake, infused with warm spices and topped with a creamy coconut frosting, is a perfect ending to any meal.
Embark on a culinary journey through Latin America with our collection of Roasted Cassava recipes. Whether you seek a simple yet satisfying side dish, a hearty main course, or a sweet treat, these recipes promise to tantalize your taste buds and leave you craving more.
GARLIC ROASTED YUCA
Provided by Food Network
Yield 4 to 6 portions
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cut the yuca into 3 inch pieces, peel off the brown skin with a sharp paring knife and discard. Cut the yuca in half and set aside in a bowl of cold water. Fill a pot with enough cold water to cover the yuca and bring to a boil. Add the salt to the water, add the yuca to the pot and return to a boil. Cook the yuca for 15 minutes to soften. Drain and cool for several minutes before handling. With a sharp knife remove any thick fibers from the center of the yuca. Place the yuca into a vegetable roasting dish and sprinkle evenly with the cumin and the black pepper.
- Cut the bacon coarsely and place in a saucepan over medium heat. Cook the bacon until the fat has been rendered and the bacon is crisp. Remove the bacon and set aside. To the bacon fat add the olive oil and warm slowly, before adding the sliced garlic. Toast the garlic to a pale golden brown before pouring the garlic and oil over the yuca in the roasting dish. Add the cooked bacon to the yuca and, with a spoon, stir to combine evenly.
- Combine the bread crumbs with the chopped nuts and sprinkle on top of the yuca. Place the dish into the oven and roast for 25 minutes or until the top is browned and crisp.
POLLO ASADO EN CAZUELA (ROASTED CHICKEN WITH SAUCE)
recipe courtesy of Andy Natal from Torrance, California Prep time is marinating time. May take 1 hr. to cook.
Provided by Elaniemay
Categories Chicken
Time 4h45m
Yield 1 Chicken, 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate the chicken with salt, the citrus juice and the mashed garlic for several hours. Drain it but reserve the marinade and then sautée the chicken to golden in the oil or lard. Add the white dry wine, bay leaf, onion, pepper and the left over marinade.
- Cook at a lower temperature, turning over often to make sure all of the chicken cooks evenly, until done (Sonia's note: chicken will be done when no pink juices flow when pricked with a fork - but don't check too often or all juices will run out and leave meat too dry).
- For easier cooking and serving, you can cut chicken up in pieces.
- before marinating. You can add peeled and diced potatoes if you wish.
Nutrition Facts : Calories 850.2, Fat 63.2, SaturatedFat 16.5, Cholesterol 243.8, Sodium 811.5, Carbohydrate 4.1, Fiber 0.5, Sugar 1.5, Protein 57.7
YUCCA (CASSAVA) PANCAKES
This tropical side dish mixes, cooks and tastes a lot like potato pancakes, but made with that starchy tropical vegetable called yuca (pronounced voo-ca). Looks like a brown club. Use a sharp paring knife or a really high quality, fixed blade peeler to peel it (a Wusthof-Trident peeler makes short work of it). The original called for 3 tablespoons sugar, but we like our cakes salty and greasy, so we omitted the sugar. The recipe is from False Tongues and Sunday Bread, a Guatemalan and Mayan Cookbook by Copeland Marks.
Provided by fluffernutter
Categories Breakfast
Time 20m
Yield 12-14 cakes
Number Of Ingredients 8
Steps:
- Combine all ingredients except oil.
- Heat the oil in a skillet over medium heat. Spoon in a couple of tablespoons batter and smooth into a 3-inch to 4-inch cake about 1/2-inch thick.
- Brown on both sides, then drain on paper towels. Serve warm.
Nutrition Facts : Calories 186.6, Fat 7.1, SaturatedFat 2, Cholesterol 22.7, Sodium 223.9, Carbohydrate 29.3, Fiber 1.4, Sugar 1.3, Protein 1.6
Tips:
- Choose the right cassava. Look for firm, plump roots that are free of blemishes and bruises. Avoid roots that are soft or have a wrinkled skin.
- Wash the cassava thoroughly. Use a vegetable brush to scrub the skin of the cassava to remove any dirt or debris.
- Peel the cassava. Use a sharp knife to peel the skin off the cassava. Be careful not to cut into the flesh of the cassava.
- Cut the cassava into desired shapes. You can cut the cassava into cubes, wedges, or slices. The size of the pieces will depend on your personal preference.
- Season the cassava. You can season the cassava with a variety of spices and herbs. Some popular options include salt, pepper, garlic powder, onion powder, and paprika.
- Roast the cassava. Preheat your oven to 400 degrees Fahrenheit. Toss the cassava with a little bit of olive oil and spread it out on a baking sheet. Roast the cassava for 20-25 minutes, or until it is tender and slightly browned.
- Serve the cassava. Roasted cassava can be served as a side dish or as a main course. It can also be used in salads, soups, and stews.
Conclusion:
Roasted cassava is a delicious and versatile dish that can be enjoyed by people of all ages. It is a good source of dietary fiber, vitamin C, and potassium. Cassava is also a gluten-free and low-fat food. If you are looking for a healthy and flavorful side dish or main course, roasted cassava is a great option.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
