- Recipes
- creamed yuca with roasted garlic
Creamed Yuca With Roasted Garlic
Description
Yuca is a starchy root vegetable popular in Hispanic, Latin, and Caribbean cuisine. Used as an accompaniment for grilled meat or saucy preparations, yuca, also known as cassava, can play the part of potatoes in pretty much any dish you can think of. By simply peeling, boiling, and mashing yuca, you'll have a delicious dish on your table that can serve as a side to stews or roasts beautifully.
Ingredients
- 1 head garlic
- 1 to 2 teaspoons olive oil
- 2 1/4 pounds yuca (cassava)
- 1 to 2 teaspoons kosher salt, plus more to taste
- 1 cup half-and-half, warmed
- 4 tablespoons (1/2 stick) unsalted butter
- Pinch grated nutmeg
- Freshly ground black pepper, to taste
Directions
- Gather the ingredients.
- Heat the oven to 450 F. Peel off as much of the head of garlic’s papery skin as you can and cut off about 1/2 inch from the top, exposing the cloves.
- Place the garlic on a square of aluminum foil and drizzle it with olive oil.
- Wrap the garlic tightly with the foil. Bake for 1 hour.
- Remove the garlic from the oven and allow it to cool before handling.
- Squeeze the garlic out of the papery husks into a bowl. Reserve.
