Yuca Fries with Mojo
Boiled yuca with mojo (MO-ho) is a Cuban staple. But the starchy tuber tastes even better when crisped up like French fries. I like to brown the yuca fries in a hot oven to shave calories and skip the hassle of deep-frying. Parboiling and chilling the yuca helps it brown better in the oven, as does preheating the baking sheet.
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Total: 9 Hours, 29 Minutes
- Calories: 173
- Fat: 7.4g
- Saturated fat: 1.1g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 0.8g
- Protein: 1.3g
- Carbohydrate: 26g
- Fiber: 1.4g
- Cholesterol: 0.1mg
- Iron: 0.4mg
- Sodium: 250mg
- Calcium: 22mg
- 1 1/2 pounds fresh or frozen yuca (cassava), thawed
- 1 teaspoon salt, divided
- Cooking spray
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped onion
- 3/4 teaspoon ground cumin
- 6 garlic cloves, pressed
- 2 tablespoons fat-free, lower-sodium chicken broth or organic vegetable broth
- 3 tablespoons fresh lime juice
- 1 teaspoon fresh orange juice
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley or cilantro
- 1. Peel yuca, and cut into 48 (3 x 1/2-inch) sticks; discard any tough fibers from yuca. Place yuca and 1/2 teaspoon salt in a large saucepan; cover with water. Bring to boil over high heat. Cover, reduce heat to medium, and cook 25 minutes. Drain; cool completely. Cover and chill 8 hours or up to 3 days.
- 2. Preheat oven to 450°.
- 3. Place a large baking sheet in oven. Remove yuca sticks from refrigerator; let stand at room temperature 20 minutes. Pat dry with paper towels. Coat yuca sticks with cooking spray, and arrange in a single layer on preheated pan.
- 4. Bake at 450° for 12 to 15 minutes or until golden brown on bottom. Turn sticks over, and bake an additional 12 to 15 minutes or until golden brown on bottom.
- 5. While yuca sticks cook, heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add onion, cumin, and garlic; sauté 2 minutes or until golden. Add broth and juices; bring to boil, and cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt and pepper.
- 6. Remove yuca sticks from oven; toss with remaining 1/4 teaspoon salt and parsley. Serve with mojo sauce for dipping.
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