Yucca fries and lentil salad
July 6, 2011 • Category: Main Dish
Yep, that vegetable was a yucca or cassava. Is it like a potato? Not really, its taste is distinct and wonderful. However, just like the potato, it is very versatile.
INGREDIENTS: 4 servings
- 1 Large yucca (about 1 pound)
- Olive oil, as needed
- 10 cloves of garlic (or as much garlic as you like), mashed in a mortar with some salt till pasty
- Salt, to taste
- 1 cup of brown lentils
- 1 Large tomato, diced
- 1 medium onion or 3 scallions, minced
- 1/3 cup of minced parsley
- 1 Tablespoon of red pepper paste or 1 red pepper
- 1 Large lemon
METHOD:
For the lentils:
- Cook the lentils in 3 cups of water till tender, which will take about 30 minutes. When the water almost evaporates, add the diced tomato and simmer a few minutes longer. Remove from the heat and cool a few minutes; add the minced parsley, chopped scallions, 4 tablespoons of olive oil, the juice of a lemon, a tablespoon of red pepper paste or a diced red pepper and a teaspoon (or more) of mashed garlic. Taste and adjust seasoning.
For the yucca:
- Peel and boil the yucca in plenty of salted water till a knife inserted comes out easily, which should take about 30 minutes.
- Cool and cut in small dice; heat a generous amount of olive oil in a skillet and add the diced yucca, stir-frying it in the olive oil for about 10 minutes until golden and crisp; add the mashed garlic at the end of cooking to keep it pungent and tasty and let it coat the yucca as much as possible. Taste and adjust seasoning, adding more salt if necessary.
Comments
23 Comments • Comments Feed
Chiara says:
Yucca is a new ingredient for me, thanks for sharing this original recipe Joumana ! have a good day….
On July 6, 2011 at 9:58 am
Diane says:
I must have a look around and see if I can find this. It will make an interesting change. Diane
On July 6, 2011 at 10:06 am
Sonia Rumzi says:
That sounds just delicious. Thank you.
On July 6, 2011 at 10:10 am
Jamie says:
I think I ate cassava many years ago when I was in Nigeria but not sure if I have eaten it since. Intriguing but anything fried…. is fabulous! And anything paired with lentils is delicious. Just my opinion. Great dish!
On July 6, 2011 at 10:58 am
Lyndsey says:
This looks beautiful and I knows it has to taste good with all that garlic in there. I make yuca fries often my husband prefers it over potatoes. I’ve made mash and oven fries, next I’m doing your way almost like home fires. Great idea thanks!
On July 6, 2011 at 11:04 am
Maria @ Scandifoodie says:
This sounds very tasty, I haven’t used cassava much in cooking, but this sounds like a great way to use that vegetable!
On July 6, 2011 at 12:14 pm
Rosa says:
That is an interesting and unusual combination! I really have to try fried yucca. I’ve only used it to make cakes…
Cheers,
Rosa
On July 6, 2011 at 12:45 pm
Priya says:
Salad looks filling,nutritious and highly inviting..
On July 6, 2011 at 1:14 pm
Krista says:
Oh my – tossing these fried bits of goodness with minced garlic is brilliant! 🙂
On July 6, 2011 at 4:04 pm
Nadji says:
J’en ai mangé au Suriname mais je ne l’ai encore jamais cuisiné.
C’est noté.
A très bientôt.
On July 6, 2011 at 5:21 pm
Susan says:
I never would have guessed! I would love to try yucca one day – I’ve never seen it offered here.
On July 6, 2011 at 7:10 pm
Joan Nova says:
I’m surprised you found yuca in Beirut since it’s a tropical product, but I’m glad you did because I love the way you prepared it.
On July 6, 2011 at 7:12 pm
Claudia says:
You always send me to the store looking for new ingredients! With the lentils (which I adore) I know this would find a happy home in my kitchen.
On July 6, 2011 at 8:55 pm
Lorraine @ Not Quite says:
I had fries like this recently and they were so delicious! Different from potato but different in a good way 🙂
On July 6, 2011 at 10:23 pm
Sarah says:
we too love our tapioca! And have many traditional ways of cooking it. This way is new to me and I should try it
On July 7, 2011 at 2:54 am
Angie's Recipes says:
I haven’t used yucca much in cooking…actually I hardly see them over here. The salad looks light yet very flavoursome and delicious.
On July 7, 2011 at 3:31 am
Nuts about food says:
It is really great that you introduce us to new vegetables and ideas on how to cook with them. Thank you
On July 7, 2011 at 4:15 am
Adelina says:
Love yucca, but usually I have it with lime and garlic. I like the addition of the lentil salad. Your blog never leaves me hungry. 🙂
On July 7, 2011 at 4:32 pm
janet @ taste space says:
I have yet to cook cassava, but it is on my things to do!
I love how you use red pepper paste. I have some but no clue how to use it. How is it best used?
On July 10, 2011 at 7:12 am
Joumana says:
@Janet: check out the recipe for muhammara; this is the best way I know to use red pepper paste; you can use it with fresh red peppers or jarred piquillo or roasted red peppers.
@Alicia: You are right, and I corrected it/
On July 10, 2011 at 7:34 am
Magic of Spice says:
What a unique and delicious salad…love yucca and love lentils 🙂
On July 10, 2011 at 11:15 am
Dkendo says:
Hi,
I live in Tyre and I have never see yucca or cassava, where can I buy Yucca or cassava in Lebanon?
Thanks
On June 9, 2016 at 8:41 am
Joumana says:
@Dkendo: yucca is sold in major supermarkets and some stores. It is popular in Egypt and comes to Lebanon frozen and cut-up and is called kolkass.
On June 20, 2016 at 2:52 pm