|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 74g||27%|
|Dietary Fiber 4g||13%|
|*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.|
If you like mashed potatoes, you’re going to love this recipe for mashed, creamy yuca (cassava) flavored with roasted garlic and a hint of nutmeg. This is Caribbean comfort food at its best.
- 2 1/4 pounds yuca (cassava) –peeled and cubed
- 1 head of roasted garlic
- 4 tablespoons of butter
- 1 cup warm half and half
- pinch of grated nutmeg
- salt and pepper to taste
Roast the Garlic:
Preheat oven to 450 F.
While the oven is heating, 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 tinfoil and drizzle olive oil over the top. Then 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 to use.
Creamed Yuca (Cassava) Recipe Instructions:
While the garlic is roasting, peel and cube the yuca (cassava) for cooking.
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, roasted garlic, and butter. 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% 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