The spicy cheese sauce, salsa a la huancaina, gives this mashed yuca a delicious kick. Serve piping hot (yuca can taste too starchy when it's cold) with caramelized onions. You can often find frozen yuca already peeled and ready to cook in Latin markets.
Ingredients:
- 2 pounds yuca root, peeled, fresh or frozen
- 1 recipe Huancaina sauce (see link to recipe below)
- Salt and pepper to taste
- Caramelized onions (see link to recipe below)
Preparation:
- Bring a large pot of salted water to a boil.
- Boil yuca root for 45 minutes to 1 hour, until soft and cooked through. Drain and cool slightly.
- Remove center woody part of root from yuca pieces. Mash yuca thoroughly with a potato mashed.
- Place yuca in the bowl of a standing mixer, and add the huancaina sauce. Mix well.
- Season with salt and pepper to taste.
- Serve hot, garnished with caramelized onions.
Serves 6.
