Recipe: Yucca Fries & Roast Garlic Aioli

Ingredients

Cut both ends of the cassava and cut into 2 or 3 pieces.
Make a shallow cut into the skin and remove it carefully.
Cut cassava into desired shapes, rinse, and place in a pot with salt, sugar, and enough water to cover.
Bring to a boil and cook until fork tender, then drain the water.
Line a baking sheet with foil or parchment paper and place cassava in a single layer.
Sprinkle with garlic and parsley, then coat with cooking spray or oil.
Bake in a 425°F oven for about 20 minutes or until slightly brown, turning once.
For frying, heat oil in a skillet and fry the yucca fries in batches until golden brown, about 5 minutes.
For the aioli, cut the tops off the garlic bulbs, drizzle with oil, wrap in foil, and roast for about 30 minutes.
Let the garlic cool, then squeeze out the cloves and mix with mayonnaise, lemon juice, parsley, and seasonings.

Servings

3-4

Calories

260

Total fat

56g

Total carbohydrates

124g

Total protein

Sodium

516mg

Cholesterol

31mg