Yucca fries and lentil salad

July 6, 2011  • 

 

Yep, that vegetable was a yucca or cassava. Is it like a potato? Not really, its taste is distinct and wonderful. However, just like the potato, it is very versatile.

INGREDIENTS: 4 servings

  • 1 Large yucca (about 1 pound)
  • Olive oil, as needed
  • 10 cloves of garlic (or as much garlic as you like), mashed in a mortar with some salt till pasty
  • Salt, to taste
  • 1 cup of brown lentils
  • 1 Large tomato, diced
  • 1 medium onion or 3 scallions, minced
  • 1/3 cup of minced parsley
  • 1 Tablespoon of red pepper paste or 1 red pepper
  • 1 Large lemon

METHOD:

For the lentils:

  1. Cook the lentils in 3 cups of water till tender, which will take about 30 minutes. When the water almost evaporates, add the diced tomato and simmer a few minutes longer. Remove from the heat and cool a few minutes; add the minced parsley, chopped scallions, 4 tablespoons of olive oil, the juice of a lemon, a tablespoon of red pepper paste or a diced red pepper and a teaspoon (or more) of mashed garlic. Taste and adjust seasoning.

For the yucca:

  1. Peel and boil the yucca in plenty of salted water till a knife inserted comes out easily, which should take about 30 minutes.
  2. Cool and cut in small dice; heat a generous amount of olive oil in a skillet and add the diced yucca, stir-frying it in the olive oil for about 10 minutes until golden and crisp; add the mashed garlic at the end of cooking to keep it pungent and tasty and let it coat the yucca as much as possible. Taste and adjust seasoning, adding more salt if necessary.

 

Comments

23 Comments  •  Comments Feed

  1. Chiara says:

    Yucca is a new ingredient for me, thanks for sharing this original recipe Joumana ! have a good day….

  2. Diane says:

    I must have a look around and see if I can find this. It will make an interesting change. Diane

  3. Sonia Rumzi says:

    That sounds just delicious. Thank you.

  4. Jamie says:

    I think I ate cassava many years ago when I was in Nigeria but not sure if I have eaten it since. Intriguing but anything fried…. is fabulous! And anything paired with lentils is delicious. Just my opinion. Great dish!

  5. Lyndsey says:

    This looks beautiful and I knows it has to taste good with all that garlic in there. I make yuca fries often my husband prefers it over potatoes. I’ve made mash and oven fries, next I’m doing your way almost like home fires. Great idea thanks!

  6. Maria @ Scandifoodie says:

    This sounds very tasty, I haven’t used cassava much in cooking, but this sounds like a great way to use that vegetable!

  7. Rosa says:

    That is an interesting and unusual combination! I really have to try fried yucca. I’ve only used it to make cakes…

    Cheers,

    Rosa

  8. Priya says:

    Salad looks filling,nutritious and highly inviting..

  9. Krista says:

    Oh my – tossing these fried bits of goodness with minced garlic is brilliant! 🙂

  10. Nadji says:

    J’en ai mangé au Suriname mais je ne l’ai encore jamais cuisiné.
    C’est noté.
    A très bientôt.

  11. Susan says:

    I never would have guessed! I would love to try yucca one day – I’ve never seen it offered here.

  12. Joan Nova says:

    I’m surprised you found yuca in Beirut since it’s a tropical product, but I’m glad you did because I love the way you prepared it.

  13. Claudia says:

    You always send me to the store looking for new ingredients! With the lentils (which I adore) I know this would find a happy home in my kitchen.

  14. Lorraine @ Not Quite says:

    I had fries like this recently and they were so delicious! Different from potato but different in a good way 🙂

  15. Sarah says:

    we too love our tapioca! And have many traditional ways of cooking it. This way is new to me and I should try it

  16. Angie's Recipes says:

    I haven’t used yucca much in cooking…actually I hardly see them over here. The salad looks light yet very flavoursome and delicious.

  17. Nuts about food says:

    It is really great that you introduce us to new vegetables and ideas on how to cook with them. Thank you

  18. Adelina says:

    Love yucca, but usually I have it with lime and garlic. I like the addition of the lentil salad. Your blog never leaves me hungry. 🙂

  19. janet @ taste space says:

    I have yet to cook cassava, but it is on my things to do!
    I love how you use red pepper paste. I have some but no clue how to use it. How is it best used?

    • Joumana says:

      @Janet: check out the recipe for muhammara; this is the best way I know to use red pepper paste; you can use it with fresh red peppers or jarred piquillo or roasted red peppers.

      @Alicia: You are right, and I corrected it/

  20. Magic of Spice says:

    What a unique and delicious salad…love yucca and love lentils 🙂

  21. Dkendo says:

    Hi,

    I live in Tyre and I have never see yucca or cassava, where can I buy Yucca or cassava in Lebanon?

    Thanks

    • Joumana says:

      @Dkendo: yucca is sold in major supermarkets and some stores. It is popular in Egypt and comes to Lebanon frozen and cut-up and is called kolkass.

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