Yuca Chorriada

Prep 10 min
Total 30 min
Ingredients 6
Servings 2

I like yucca a lot, maybe even more than potato. Although its taste is hard to describe, it goes well with nearly anything. It’s also very versatile as it can be boiled, fried and/or mashed. Steamed yucca is popular in Colombia and because of its simplicity it often makes an appearance in my house. Fortunately, I can find yucca in all the markets, but if you are having a hard time finding them fresh, you can also purchase them frozen to save time on pealing and cleaning. To celebrate Hispanic Heritage month I wanted to prepare a delicious portion of yuca chorriada, great with fish or beef. MORE + LESS -

Ingredients

large yuccas, peeled and cut into chunks

can Muir Glen™ organic fire roasted crushed tomatoes

stalks of green onions finely chopped

Sprigs of parsley finely chopped

Oil, to taste

Salt and pepper to taste

Directions

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1

Cook the yucca in a pot with enough water to cover it. Add salt.
2

Heat the oil in a pan and sauté the onion until it begins to brown. Add the tomatoes and salt/pepper them. Stir and carefully cook for about 5 minutes at low heat.
3

One the yucca has softened, serve on a dish and cover in the stew.

Expert Tips

If you want, sprinkle salted cheese on the yucca.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I like yucca a lot, maybe even more than potato. Although its taste is hard to describe, it goes well with nearly anything. It’s also very versatile as it can be boiled, fried and/or mashed. Steamed yucca is popular in Colombia and because of its simplicity it often makes an appearance in my house. Fortunately, I can find yucca in all the markets, but if you are having a hard time finding them fresh, you can also purchase them frozen to save time on pealing and cleaning. To celebrate Hispanic Heritage month I wanted to prepare a delicious portion of yuca chorriada, great with fish or beef.