Mashed yucca with Caramelized onion and garlic! Yucca I am claiming is the new potato.
Native to south America this tuber is a starchy vegetable very similar to a potato. I have to admit I recently just started cooking with it and I really enjoy it. The texture is very similar to a potato but has a hint of nuttiness in flavor which is delicious. One key thing to make sure is you eat it cooked and not raw because it can be posineous if eaten raw.
For this dish I simply peeled the Yucca and chopped it into large pieces, then boiled it in vegetable broth and garlic. Anytime I boil vegetables I love to cook them in broth it imparts so much extra flavor. I then seasoned with salt and pepper and mashed in caramelized onion and the garlic I boiled it with. Come join me on the Yucca loving train!
If you try out this recipe please let me know I love to hear from you!
Mashed Yucca with Caramelized Onion and Garlic
- 2 lbs yucca peeled
- 4 whole garlic cloves peeled
- vegetable broth or water
- 2 tbsp avocado oil
- 1 large red onion thinly sliced
- 2 tbsp ghee or grass fed butter
- kosher salt and pepper
- Peel the yucca, making sure to remove all layers of outer skin and gray veins. Yucca should be completely white. Cut in half, lengthwise, and then in thirds. Add the yucca to a stockpot and immerse in enough water or broth so that it is completely covered. Add the garlic.Boil the yucca and garlic for 25-30 minutes, or until it is very tender. While the yucca is cooking heat avocado oil in saute pan and add onion. Cook on medium heat until the onions begin to carmelize. Remove from heat and set aside. Drain and return to the stockpot. Once boiled, add salt, pepper, ghee and garlic. Using a hand masher, mix all the ingredients together. Stir in onions and serve.