To cook yucca....colombian style? what about bu?uelos?!
Answers: when i was in colombia my friend cooked yucca a lot and it as always in this yellow sauce. it was really good but i didn't think to get the recipe until i was home craving it...
Colombian Bunuelos
http://www.recipezaar.com/239928
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Colombian Yucca stew
Ingredients:
1 whole yucca
Salt
4 tablespoons melted butter
4 tablespoons canola oil
1/2 red onion, diced
1 aji amarillo, diced
1 clove garlic
Salt and pepper
5 ounces fresh mozzarella cheese
1 hard-boiled egg, plus chopped hard-boiled egg, for garnish, optional
1/2 cup heavy cream
Nicoise olives, for garnish, optional
Cilantro leaves, for garnish, optional
METHOD:
Peel yucca and cut into 4 cylinders; then split in half and remove the root. Cut into large pieces. Place yucca in a large pot. Add enough water to cover yucca and season with salt. Bring to a boil and simmer until fork tender, about 30 minutes.
Remove from heat and allow to cool. Brush with butter and place on grill. Cook about 3 to 4 minutes per side. Remove and season with salt.
Meanwhile, in a skillet, heat 2 tablespoons oil over medium heat. Add onion, aji, and garlic. Season with salt and pepper and saute until onion becomes translucent. Remove from heat and add to blender. Add cheese and hard-boiled egg and blend. Slowly drizzle in heavy cream and remaining 2 tablespoons oil until sauce consistency. Adjust salt before serving.
Serve yucca with huancaina sauce, garnished with hard-boiled egg, olives, and cilantro.
CASSAVA (YUCCA) BIBINGKA
4 c. fresh grated yucca
2 c. coconut milk
2 tbsp. melted butter
3 eggs
2 c. sugar
1 tbsp. salt
1/2 c. coconut cream
Grated cheese
Peel and grate yucca. Beat eggs, add sugar, butter and salt. Add the grated yucca and coconut milk. Mix well and place in baking dish. Bake until almost done (light brown), about 1 hour, at 350 degrees. Then brush with coconut cream, sprinkle with grated cheese and brown under broiler.
Bu?uelos
Prep: 30 min., Cook: 25 min., Fry: 6 min. per batch. Bu?uelos, pronounced boo-NWAY-lohs, can also be served with syrup or honey. The Cuban root vegetable malanga, with its shaggy brown skin, pinkish flesh, and nutty taste, pairs here with the beloved sweet potato.
Ingredients
1 pound sweet potatoes
1 pound malanga, peeled and cut into 4-inch chunks
2 teaspoons salt, divided
1 cup all-purpose flour
1/2 teaspoon baking soda
2 egg yolks, beaten
1/8 teaspoon anise extract (optional)
All-purpose flour
Vegetable oil
Powdered sugar
Preparation
Bring sweet potatoes and malanga with water to cover and 1 teaspoon salt to a boil in a large Dutch oven over medium-high heat, and cook 20 minutes or just until tender. (Do not cook until mushy.) Drain well. Cool; peel sweet potatoes. Grate malanga and sweet potatoes into a large bowl.
Stir together 1 cup flour, baking soda, and remaining 1 teaspoon salt in a large bowl. Stir in beaten egg yolks; gently stir in grated potatoes and malanga. If desired, stir in anise extract.
Divide dough into 24 equal pieces. With floured hands, roll each piece into a ball; roll each ball into an 8-inch rope on a floured surface, adding additional flour to hands and surface as needed. Shape each rope into a figure eight, pinching ends together.
Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry bu?uelos, in batches, 3 minutes on each side or until golden brown. Drain well on paper towels. Sprinkle with sugar; serve immediately.
Yield
Makes 2 dozen
Yolanda Mellon, Miami, Florida , Southern Living, DECEMBER 2005