I’ve added yucca to my list of awesome foods. The yucca root is a yam look-a-like but with a waxy exterior (I believe to preserve it longer) and super tough middle. It sort of, kind of, maybe tastes like a potato, though it’s completely different. And it’s known by like a kazillion names, including cassava (also happens to be an amazing gluten-free flour!). The first time I tried yucca fries I was in a Peruvian restaurant and A and I were being adventurous trying mole and some other dish we had never tried before. I saw “fries” on the menu and I was sold so we ordered them and I felt like I was in fry heaven. In today’s recipe, I whipped up a tangy but creamy sauce to alongside them. I had never used sour oranges before but the little item tag at the grocery store told me sour oranges make good mojo sauce for yucca fries and who am I to argue with that? I brought one home and if you follow on Snapchat, you maybe have seen the ridiculous amount of seeds that this little guy contained. Regardless, it did make a great mojo sauce, complete with my own creamy spin on the classic.
YUCCA FRIES W. CREAMY MOJO SAUCE
1 yucca root (about 1-1.5 pounds)
4 T olive oil
1/4 tsp salt
1/4 c sour cream
2 T juice from sour orange*
1-2 garlic cloves (1/2 tsp minced garlic)
1/8 tsp salt
*Can be found in the Latin American section of the supermarket. If you cannot find it, use equal parts lemon and orange juice.
Peel yucca. Cut horizontally into 4 equal chunks (or rounds). Boil for 15 minutes. Strain water and carefully dry yucca. Slice into stripes (like fries), taking care not to break apart the yucca. Be sure to remove any of the tough strands in the middle. Toss yucca with olive oil and salt. Roast on 400F for 30 minutes total, stirring yucca after every 10 minutes.
In a small bowl, prepare sauce by combining sour cream, juice, garlic and salt. Serve with yucca fries.