Yucca Fries & Roast Garlic Aioli

• Produce

  • 3 tbsp Parsley or cilantro

• Condiments

  • 1/2 tsp Cayenne pepper or hot sauce
  • 2 tbsp Lemon juice
  • 1 cup Mayonaise

• Baking & Spices

  • 1 pinch Salt
  • 1 Salt and pepper
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 Cooking spray or canola oil
  • 1 Olive oil

• Other

  • 2-3 pounds Yucca or Cassava

Found on africanbites.com

Description

Ingredients

• 2-3 pounds Yucca or Cassava
• 2-3 tablespoons sugar(optional)
• pinch of salt
• Cooking spray or canola oil
• 1 cup Mayonaise
• 2 Tablespoons Lemon Juice
• 3 tablespoons of chopped parsley or cilantro
• ½ teaspoon cayenne pepper or hot sauce(optional)
• Olive oil( as needed)
• salt and pepper to taste

Directions

• Cut of both ends of cassava and then cut them in 2 or 3 depending on the length of the Yucca
• Make a shallow cut into the skin of the cassava and gradually work your knife under the layer of the cassava to remove the skin.
• Cut them into desired shapes, rinse cassava and place in a pot with salt, sugar and water, just enough to barely engulf the cassava.
• Bring to a boil and cook on medium heat until fork tender. Do not overcook the cassava. Drain the water from the cooked cassava.
• Line a baking sheet with foil or parchment paper and place the cassava in a single layer.
• Sprinkle with garlic and parsley and coat the cassava with cooking spray or oil
• Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once
• Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking. Fry the yucca fries in batches, turning once, until golden brown, about 5 minutes or more Do not overcrowd the pan (it will make the yucca to be soggy and absorb excess oil.Use a slotted spoon, transfer yucca and drain on paper towels.
• Serve warm with hot sauce or aioli
• Cut the top ¼ to ½ off of a whole head of garlic, so that each individual clove should be visible. Make sure every garlic clove is exposed.
• Place the head of garlic on foil paper. Drizzle the top of the garlic with a bit of oil, about 1 teaspoon. Wrap it up and place it the oven to roast for about 30 minutes or more; it should be soft, fragrant, and golden. Let the garlic cool then squeeze individual cloves out of the skin.
• Combine roast garlic, mayonnaise, lemon, salt, cilantro, pepper and hot sauce with a wooden spoon season with salt and pepper. Add olive oil as needed .Set aside.