Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lime | juice of 1 lime (44ml) | 11 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cassava | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 lb fresh yuca (also called cassava; preferably 2 inches in diameter) or 3 lb frozen
- 1 3/4 to 2 1/4 cups hot milk
- 2 garlic cloves, minced
- 1 tablespoon fresh lime juice
- 2 teaspoons salt
- 3 lb Yuca
- 6 c Vegetable oil; for frying
- 1 1/2 tb Coarse sea salt
- 2 Limes; cut into thin wedges
- =
Directions
Trim ends from fresh yuca and peel remainder, removing all waxy brown skin and pinkish layer underneath.
Cut yuca into 3-inch-thick pieces.
Boil yuca in salted water to cover by 2 inches until tender and starting to fall apart, 50 minutes to 1 1/4 hours.
Drain and transfer to a cutting board. Carefully halve hot yuca pieces lengthwise and remove thin woody cores. Return yuca to pot with 1 3/4 cups milk, garlic, juice, and salt.
Coarsely mash yuca, adding additional milk if desired, and serve immediately.