Garlic Roasted Yuca

Recipe Ingredients

2 lbs	908g / 32oz	Yuca
		Water - to cover, with
1 1/2 teaspoons	7.5ml	Salt
1 tablespoon	15ml	Ground cumin
1 teaspoon	5ml	Ground black pepper
1/4 lb	113g / 4oz	Smoked bacon - coarsely chopped
2 tablespoons	30ml	Olive oil
4		Garlic - thinly sliced
1/2 cup	73g / 2.6oz	Bread crumbs
1/4 cup	23g / 0.8oz	Chopped almonds

Recipe Instructions

Preheat oven to 375F.

Cut the yuca into 3 inch pieces, peel off the brown skin with a sharp paring knife and discard. Cut the yuca in half and set aside in a bowl of cold water. Fill a pot with enough cold water to cover the yuca and bring to a boil. Add the salt to the water, add the yuca to the pot and return to a boil. Cook the yuca for 15 minutes to soften. Drain and cool for several minutes before handling. With a sharp knife remove any thick fibers from the center of the yuca. Place the yuca into a vegetable roasting dish and sprinkle evenly with the cumin and the black pepper.

Cut the bacon coarsely and place in a saucepan over medium heat. Cook the bacon until the fat has been rendered and the bacon is crisp. Remove the bacon and set aside. To the bacon fat add the olive oil and warm slowly, before adding the sliced garlic. Toast the garlic to a pale golden brown before pouring the garlic and oil over the yuca in the roasting dish. Add the cooked bacon to the yuca an d, with a spoon, stir to combine evenly.

Combine the bread crumbs with the chopped nuts and sprinkle on top of the yuca. Place the dish into the oven and roast for 25 minutes or until the top is browned and crisp.

From Michael's Place Show #ML1A33

Source:
Michael Lomonaco

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