Crispy Yucca with Chipotle Sauce
1
Points®
Temps total: 50 min • Préparation: 12 min • Cuisson: 38 min • Portions: 8 • Difficulté: Facile
Cubes of yucca (AKA cassava - a dense root veggie) roast up tender and crisp and are paired with a fantastic, spicy dipping sauce. Serve as tapas or a side dish.
Ingrédients
Uncooked cassava (yuca)
3½ cup(s), peeled, cut into small cubes
Table salt
¼ tsp(s), for cooking yucca
Olive oil
1½ tsp(s), extra virgin
Kosher salt
¾ tsp(s)
Reduced calorie mayonnaise
2 tbsp(s)
Canned chipotle peppers in adobo sauce
1½ tsp(s), minced
Fresh lime juice
1 tsp(s)
Ground cumin
½ tsp(s)
Minced garlic
¼ tsp(s)
Instructions
1
Preheat oven to 200°C (400°F). Line two cookie sheets with parchment paper or coat with cooking spray.
2
Place yucca in a large saucepan and pour in enough water to cover yucca by 2.5 ml (1 in); sprinkle with salt. Bring to a boil over high heat and then reduce heat to low; simmer for 5 minutes to soften slightly. Drain thoroughly and then toss with oil and kosher salt; spread in a single layer on prepared pans. Roast, stirring halfway through cooking to promote even browning, about 25 to 30 minutes.
3
While yucca roasts, in a small bowl, whisk together mayonnaise, chipotle in adobo, lime juice, cumin and garlic.
4
Serve yucca with sauce on the side for dipping or drizzling.
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