Try this Garlic Roasted Yuca recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees. Cut the yuca into 3 inch pieces, peel off the brown skin with a sharp paring knife and discard. Cut the yuca in half and set aside in a bowl of cold water. Fill a pot with enough cold water to cover the yuca and bring to a boil. Add the salt to the water, add the yuca to the pot and return to a boil. Cook the yuca for 15 minutes to soften. Drain and cool for several minutes before handling. With a sharp knife remove any thick fibers from the center of the yuca. Place the yuca into a vegetable roasting dish and sprinkle evenly with the cumin and the black pepper. Cut the bacon coarsely and place in a saucepan over medium heat. Cook the bacon until the fat has been rendered and the bacon is crisp. Remove the bacon and set aside. To the bacon fat add the olive oil and warm slowly, before adding the sliced garlic. Toast the garlic to a pale golden brown before pouring the garlic and oil over the yuca in the roasting dish. Add the cooked bacon to the yuca an d, with a spoon, stir to combine evenly. Combine the bread crumbs with the chopped nuts and sprinkle on top of the yuca. Place the dish into the oven and roast for 25 minutes or until the top is browned and crisp. >From Michaels Place Show #ML1A33 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #579 by "Master Harper Gaellon"
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Serving Size: 1 Serving (374g) | ||
Recipe Makes: 4 | ||
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Calories: 730 | ||
Calories from Fat: 327 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.3g | 48 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 39.1mg | 12 % | |
Sodium 2320.6mg | 80 % | |
Potassium 502.9mg | 13 % | |
Total Carbohydrate 77.7g | 23 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 70.7g | ||
Protein 23.6g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 730
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