Delicious recipes with yucca, discover them

After knowing the properties and nutritional benefits that cassava gives us, in this post we provide three recipes to prepare with cassava.

The Yucca It is also known by other names like, cassava or manihot It is a tuber very similar to potato and is widely used in Latin American cuisine.

Before buying cassava in the market if it is the first time that we are going to consume it, we must look at the following details to make sure that cassava is in good condition.

We will not fix that it is firm to the touch, that it is not bruised, that it does not give off a smell and that its color does not show signs of deterioration or of being passed or aged.

If we have left over yucca we can keep it in the fridge, and consume it in a few days, because if it takes to consume it it deteriorates and loses its nutritional properties.

The cassava that we have left over can also be frozen and we can have it for another time that we need it, before freezing it we will remove the skin, wash it, chop it and place it in bags or containers suitable for freezing.

Cassava (cassava): benefits and main properties

The most common way to cook cassava is fried, although it can also be cooked cooked like potatoes, baked, stewed, mashed, cooked and kneaded to make balls in the shape of donuts with which to accompany other dishes.

As we have said before, cassava is also cooked as an accompaniment or garnish in other recipes such as; dishes of meat, fish, with rice, in salads, in gratins, in salty cakes, in the form of donuts and stuffed with various ingredients such as cheese or meat, with eggs, as dough for dumplings.

The recipes that we provide to prepare and taste cassava are very simple to make and they are very rich. Do you dare to prepare them?

Cassava balls stuffed with cheese

The cassava balls stuffed with cheese are very rich, especially for cheese lovers, it is an ideal recipe and one that is usually enjoyed by the little ones in the house.

Ingredients:

900 grams of cassava.
200 grams of mozzarella cheese cut into cubes.
2 egg yolks
60 grams of simple sifted wheat flour.
180 ml. of sunflower oil, or any other vegetable oil.
A pinch of ground black pepper.
A pinch of salt.

Elaboration:

We remove the skin from the yucca, divide it into squares and cook it in a cauldron with water and a little salt.
When it is tender, extinguish the fire, drain the yucca and crush it until it is pureed.
Add to the ground yucca the two yolks and half the flour, mix to make the dough, add a little salt and a little ground black pepper.
We form the balls with the cassava dough and we will introduce a little cube or piece of mozzarella cheese into each ball.
Once we have all the stuffed yucca balls, we go through the flour that we had reserved.
In a pan put the oil to heat to fry the yucca balls.
We are browning the balls on both sides.
We cover a plate or source with napkin or absorbent paper to go depositing the balls already fried and to drain the oil.

Cassava au gratin

Cassava gratin is another way of cooking cassava, simple to make and ideal as an accompaniment to other dishes, in meat dishes, fish, with a salad.

Ingredients:

A cassava of approximately one kilo.
300 grams of any type of grated cheese.
100 grams of grated parmesan cheese.
A pinch of nutmeg.
A pinch of ground black pepper.
A pinch of salt.
3 tablespoons butter ointment, without salt.

Elaboration:

Remove the skin from the yucca, cut it into two pieces and cook until tender.
Turn off the heat, drain the yucca and mash until mashed.
Once crushed add the butter and mix well with the help of a fork.
We add the two flavors of grated cheese, a pinch of salt, a pinch of pepper and nutmeg.
We remove again to mix well.
We put the mixture we have made with the yucca in a baking dish.
Preheat the oven to 180º C, for 10 minutes.
We introduce the source in the oven and cook the yucca with the same temperature, 180º C for about 15 minutes, until it has the golden color as in all the gratins.

Salad with yucca

The salad with yucca It is ideal to vary our recipe of salads. This salad we will make it like a classic salad straight, with extra virgin olive oil dressing, and a splash of apple cider vinegar, if you feel like you can accompany it with a mayonnaise sauce or an avocado sauce.

Even if you are vegan or vegetarian you can make a kind of bowl, adding tofu and nuts.

Ingredients:

A bag of mixed lettuce (mix of several types of lettuce).
A cassava of about 500 grams.
An avocado
2 tomatoes cut into cubes.
A pinch of salt.
Extra virgin olive oil
A splash of apple cider vinegar.

Elaboration:

Peel the yucca, wash it and cut it in half.
We cook the yucca in a cauldron with water and a little salt.
When the cassava is tender, turn off the heat and drain the cassava well.
We cut the cassava into squares, rather small and we reserve them.
We wash the lettuce mix well, drain it and put it in a bowl or salad bowl.
Wash the tomatoes, cut them into cubes and add them to the salad.
We remove the skin and the avocado seed, cut it into cubes and put it in the salad.
Add the cassava chips we had reserved to the salad.
Align the salad with a splash of virgin olive oil, a few drops of vinegar, a pinch of salt.
Remove carefully to dress well and reserve in the refrigerator to serve cold.