|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 3g||11%|
|Total Sugars 5g|
|Vitamin C 37mg||185%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A starchy root vegetable popular in Latin and Caribbean cuisine, yuca (cassava) is often prepared similarly to mashed potatoes. This recipe is flavored with roasted garlic and a hint of nutmeg, making a comforting dish even more delicious.
1 head garlic
1 to 2 teaspoons olive oil
2 1/4 pounds yuca/cassava (peeled and cubed)
1 cup half-and-half (warmed)
4 tablespoons (1/2 stick) butter
Pinch of grated nutmeg
Salt and pepper to taste
Note: while there are multiple steps to this recipe, this cassava dish is broken down into workable categories to help you better plan for preparation and cooking.
Roast the Garlic
Gather the ingredients. Preheat the oven to 450 F.
Peel off as much of the garlic’s papery skin as you can and cut off about 1/2 inch from the top of the garlic exposing the cloves.
Set the garlic on a square of aluminum foil and drizzle the exposed garlic with olive oil.
Wrap the garlic tightly with the foil. Bake for one hour.
Remove the garlic from the oven and allow it to cool before handling.
Squeeze the garlic out of the papery husks into a bowl.
Make the Yuca (Cassava)
While the garlic is roasting, peel and cube the yuca.
Place the yuca in a saucepan and cover with salted water. Bring to a boil, and then reduce to medium heat.
Cover and simmer until the yuca is thoroughly cooked, about 20 minutes. The yuca should be fork tender and slightly translucent.
Remove the yuca from the heat and drain off the water.
Place cooked yuca in a bowl along with the half and half, butter, and roasted garlic.
Mash together with a potato masher or whip using an electric beater.
Season with nutmeg, salt, and pepper.
- While half and half is used in this recipe, soymilk, whole milk, 2 percent milk, or skim milk are all reasonable substitutes.
- If you can’t find fresh yuca roots, frozen yuca that is already prepared for cooking may be substituted.