Yucca Purée

Name: Yucca Purée
Yield: 16
Ingredients: 2 medium onions, coarsely chopped; 3 cloves of garlic, minced; 1/2 cup olive oil (120 ml); 2 kg of peeled and grated yucca root; 2 tablespoons of chopped fresh cilantro; 1 dash of black pepper; 3 tablets of chicken broth dissolved in 6 cups of boiling water (1.4 liters); Salt to taste

1
2 medium onions, coarsely chopped
2
3 cloves of garlic, minced
3
1/2 cup olive oil (120 ml)
4
2 kg of peeled and grated yucca root
5
2 tablespoons of chopped fresh cilantro
6
1 dash of black pepper
7
3 tablets of chicken broth dissolved in 6 cups of boiling water (1.4 liters)
8
Salt to taste

Ingredients

1
2 medium onions, coarsely chopped
2
3 cloves of garlic, minced
3
1/2 cup olive oil (120 ml)
4
2 kg of peeled and grated yucca root
5
2 tablespoons of chopped fresh cilantro
6
1 dash of black pepper
7
3 tablets of chicken broth dissolved in 6 cups of boiling water (1.4 liters)
8
Salt to taste

Directions

1
In a large skillet, over medium heat, fry the onion and garlic in oil until starting to brown
2
Add the yucca root, cilantro, and black pepper
3
Stir-fry for about 1 minute, stirring well
4
Add the chicken broth, stir, and increase the heat
5
When boiling, reduce the heat and simmer, stirring occasionally, until the liquid evaporates and a creamy consistency forms
6
Check the seasoning and add salt if necessary
7
Serve immediately
8
(221 calories per serving)