Yucca Fries with Rosemary & Garlic Dip {paleo, vegan, dairy & gluten free}
Prep time
Cook time
Total time
Serves: 4
  • 2 medium yuca
  • 3 tbsp. coconut oil
  • 1tsp. Pink Himalayan sea salt
  • 1tbsp. Fresh chopped Rosemary
  • Creamy Garlic Dip:
  • Juice of 1 lemon
  • ¼ c. Olive oil
  • ¼ c. Soaked cashews
  • 2 steamed garlic cloves
  • ¼ tsp. Pink Himalayan sea salt
  • Pinch of cayenne pepper
  1. Use peeler to take off skin. Cut yuca in the middle and now cut halves lengthwise.
  2. With paring knife scoop out the thin fibrous center in four halves.
  3. Cut each half into thick fry shapes. Keeping them thick helps them to stay intact.
  4. In a big pot boil some water and add cut fries for 10 minutes.
  5. Drain and pat dry placing them on baking sheet. Careful not to overcrowd them.
  6. Gingerly coat them in coconut oil, sea salt and Rosemary. Bake 400 for 10-15 min.
  7. In a strong blender add oil, lemon juice, soaked cashews, garlic, sea salt and cayenne.
  8. Dip will last up to a week in the refridgerator if there's any left.
When cutting the Yuca make sure to have a sharp knife and vegetable peeler. Cutting thicker fries works better as when you boil them they can fall apart. If you have any straggler pieces don't waste them they're delicious mashed with butter too! I have not been able to find organic Yuca in the market but that won't stop me from enjoying it once in a while. Just be sure to peel the skin off which will remove a good portion of the pesticides and herbicides. However, that does not completely eliminate them. Good news is they are not high on the pesticide list. The search will go on to find organic of course!
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/yuca-fries-with-rosemary-creamy-garlic-dip-paleo-vegan-dairy-gluten-free/