Yuca, or Cassava, is a starchy root vegetable. Growing up, my mom peeled it like a potato, cut it into 2-inch pieces and drizzle it with olive oil. It was, traditionally, served with cod fish or pernil (pork). Today, I usually boil the yuca the way my mom did, smother it with sauted onions and olive oil then serve it beside rice and beans. This time, however, I mashed i,t like potatoes, and made a sofrito “gravy”. If you are avoiding oil, come back to this later! The olive oil and sofrito are a necessary pair. I try to avoid oil most of the time but once in a blue moon wont hurt. The old me had oil everyday all of the time, which is not good.”Progress not perfection”.
Makes: 2 servings
- 12-inch piece of yuca, chopped*
- ¼ cup of yuca water
- ½ cup mylk
- ¼ cup tbsp Sofrito
- 2 tbsp extra virgin olive oil
- 1 pinch sea salt, or to taste
- 1 tbsp chopped cilantro, optional
*Note: Use a long piece of yuca or pieces that equal about 8 inches or longer.
- Peel and chop yuca into 1 inch pieces removing all of the skin from the yuca.
- Bring salted water to a boil in a medium saucepan then add the yuca. Boil until fork tender (approximately 20-30 minutes).
- Reserve ¼ Cup of yuca water, discard the rest.
- Drain and place on a cutting board to slight cool.
- Meanwhile, add the olive oil and the Sofrito to a small sauce pan over medium heat. Saute for about 5 minutes then turn the heat down to simmer and cover.
- Back to the yucca, carefully halve the hot yuca pieces, lengthwise, and remove thin stem in the cores. Now, add the yuca to the pot, over very low heat, along with the mylk, reserved water and salt. Coarsely mash yuca, adding additional mylk if desired. (Note: Feel free to pulse in a food processor).
- Serve immediately and top with cilantro, if desired.
Note/Tip: My Sococo/Tom Sococo recipes will also go well on top! If you choose to make these, skip step 5.