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 yucca, peeled and coarsely grated; 2 tablespoons chopped fresh cilantro; 1 peppercorn; 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 yucca, peeled and coarsely grated
5
2 tablespoons chopped fresh cilantro
6
1 peppercorn
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 yucca, peeled and coarsely grated
5
2 tablespoons chopped fresh cilantro
6
1 peppercorn
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 pan, over medium heat, fry the onion and garlic in oil until they start to brown
2
Add the yucca, cilantro, and peppercorn
3
Refry for about 1 minute, stirring well
4
Add the chicken broth, stir, and increase the heat
5
When boiling, reduce the heat and cook, stirring occasionally, until the liquid evaporates and forms a creamy consistency
6
Check the seasoning and add salt if necessary
7
Serve immediately
8
221 calories per serving