Do you have a fry obsession?  We all ate them growing up, especially if you were a “happy meal kid”!

Now that was some good marketing, I wish I could add a toy with these yuca fries!!  Although, I like to think the prize that comes with these fries is your health will not be sacrificed!

In my research to learn more about this funky tuber-root I found out that I wasn’t going crazy and you can either spell it “yucca or “yuca”.  Although our Spanish friends spell it mostly yuca.

You pronounce yuca,  joo-kah and with that South American accent it makes it as mysterious as it sounds and looks!  Go ahead and say it with me out loud…. Joo-Kah!

This root vegetable has a waxy thick skin and actually has a creepy appearance! It looks like something I would use at my Halloween parties.

Tubular in shape this starchy root is one of the most drought-tolerant crops and is as popular as rice among our South American friends.

The nutritional status of the Yuca is impressive as well. With it’s high amounts of vitamin C  {which is needed for over 300 different body functions} and Maganese, both help strengthen connective tissue and quite worthy of eating such a starch.

Also, the yuca has antioxidants such as Anthoxanthins which help reduce heart disease and can regulate blood pressure.

I should mention the nice amount of fiber found in the yuca as well. You’ll especially experience the fiber if you forget to trim out the thin stringy part in the center before you boil it.

I have created a creamy garlic dip that tastes sensational and adds a little gourmet flair.  Keeping with tradition I also love dunking these in ketchup!

You can mash it, slice it, dice it, fry it, and most definitely eat it without any guilt! Move over potato because the yucca is taking your place!

Yucca Fries with Rosemary & Garlic Dip {paleo, vegan, dairy & gluten free}

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Dawn Rofrano

Serves: 4

Ingredients

• 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

Instructions

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.

Notes

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!

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