Best Rotisserie Chicken With Fried Yucca Root Recipes

Grilled Yucca with Huancaina Sauce image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 whole yucca
Salt
4 tablespoons melted butter
4 tablespoons canola oil
1/2 red onion, diced
1 aji amarillo, rib and seeds removed, diced
1 clove garlic
Salt and pepper
5 ounces fresh mozzarella cheese
1 hard-boiled egg, plus chopped hard-boiled egg, for garnish, optional
1/2 cup heavy cream
Nicoise olives, for garnish, optional
Cilantro leaves, for garnish, optional

Steps:

Peel yucca and cut into 4 cylinders; then split in half and remove the root. Place yucca in a large pot. Add enough water to cover yucca and season with salt. Bring to a boil and simmer until fork tender, about 30 minutes.
Remove from heat and allow to cool. Brush with butter and place on grill. Cook about 3 to 4 minutes per side. Remove and season with salt.
Meanwhile, in a skillet, heat 2 tablespoons oil over medium heat. Add onion, aji, and garlic. Season with salt and pepper and saute until onion becomes translucent. Remove from heat and add to blender. Add cheese and hard-boiled egg and blend. Slowly drizzle in heavy cream and remaining 2 tablespoons oil until sauce consistency. Adjust salt before serving.
Serve yucca with huancaina sauce, garnished with hard-boiled egg, olives, and cilantro.

Fried Yucca image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 3

2 yucca roots, peeled or unpeeled
Salt to taste
Peanut or canola oil for frying

Steps:

Method:
Slice yucca paper-thin, sprinkle with salt. Heat oil to near-smoking 360 to 375 degrees F. Drop yucca chips into oil. Fry until they float to top, and are golden and crispy. Drain on paper towels. Sprinkle with salt to taste.