Grilled Yucca with Huancaina Sauce
Filed under
Vegetables
Ingredients
- 1 Cassava, whole yucca
- Salt
- 4 tbsp Butter, melted
- 4 tbsp Canola oil, divided
- 1/2 Red onion, diced
- 1 Aji amarillo, rib and seeds removed, diced
- 1 clove Garlic
- Black pepper
- 5 oz Mozzarella, fresh
- 1 Egg, hard-boiled, plus more chopped for garnish, optional
- 1/2 cup Heavy cream
- Kalamata olive, Nicoise olives, for garnish, optional
- Cilantro, leaves, for garnish, optional
Directions
- Peel the yucca, cut into 4 cylinders, split in half and remove the root. Cover with salted water, bring to a boil and simmer until fork-tender, about 30 minutes. Let cool.
- Brush with butter and grill 3 to 4 minutes per side. Season with salt.
- Meanwhile, heat 2 tablespoons oil in a skillet over medium heat and saute the onion, aji and garlic with salt and pepper until translucent.
- Blend with the cheese and egg, then slowly drizzle in the cream and remaining 2 tablespoons oil to sauce consistency. Adjust the salt.
- Serve the yucca with the sauce, garnished with egg, olives and cilantro.