Welcome to another post on our Yuca series. In case you missed it, here is the first post in this series, where I show you the easy step by step of how to make super crispy yuca fries, and share what I know about the cultural significance of yuca in Brazil. It is a fun read!
If you haven’t tried yuca yet, give it a chance. Yuca purée, or purê de mandioca as we call it in Portuguese, is like pure gold! It serves as a great side to essentially any main dish. It is as easy to make as potato purée, and perfect for any occasion, from mid-week dinners to holiday meals.
Yuca is super versatile and you can make a ton of delicious dishes using the root itself, such as fries and cakes, or you can use the starch to make breads, puddings, and more! Register today and stay tuned for upcoming posts in this series and see what more you can do!
Yuca Purée First Things First
We already talked about where to buy yuca on the first post of the series when we talked about yuca fries. But when in doubt, Amazon has it too (go ahead, order a whole bunch while you are at it, and make ALLL the recipes of this series… wait till you see how to make the yuca cake!!)
Yuca Purée Step by Step
Alright, don’t be scared. It really is just like peeling a potato. Except, the waxy skin of the yuca is a lot more rough than a soft potato skin, but a good vegetable peeler should totally help. I use these cheapsy ones that have been my little peeling miracles for yearsssss now. My mom just uses a knife, so do whatever works for you.
Then, cut the yuca in chunks.
But… notice this little vein right there in the middle? That’s a central fibrous cord we have to get rid of, but that’s easy too. At this point you have to options:
You can MacGyver it out of there with the tip of a small knife, like this…
Remember to keep the peeled yuca covered in water (like we do with potatoes) to avoid oxidation (and them turning into ewww-yukkkahhh ahaha in my head that was a great joke)
Or, you can cook the yuca first, then remove the fibrous cords after you cook. Just boil the yuca as you would potatoes, and when they are super soft, they should be good. Drain all the water and make sure you let the cooked yuca cool enough for you touch them (unless you’re like me, and have burnt your fingers so much, to the point you don’t feel any more pain… up to you)
So, your chunks of yuca are all cooked, and the fibrous cord is removed. We are almost done!
Just start to add the milk and the butter into the pot, and cook on low heat to melt the butter.
Using an immersion blender, blend until smooth. Adjust the salt, and add more butter and/or milk as needed.
Don’t have an immersion blender? Just mash it like our friends from Huffington Post do.
Purê de Mandioca || Yuca Purée
And there you go! Admit it, this was not hard at all.
You can serve the yuca purée with anything!! With roast chicken, juicy braised pork, fish, shrimp… seriously, anything.
I want to see your yuca purée! Make it, take a picture and share with me on Instagram by tagging me or using #cookingwithaline
Don’t forget to subscribe today and stay tuned for upcoming posts in this series to see what else you can do with yuca!