Cepa de Apio and Yuca Mash (Puré de Yuca y Arracacha)
Combine two of Dominicans' favorite roots in a creamy, luscious, tasty Cepa de Apio and Yuca Mash (Arracacha and Cassava Puree) to die for.
Servings 6 servings
Calories 251kcal
Ingredients
For the mash
- ¾ pound yuca (cassava) [0.75 kg], (yuca), peeled and chopped
- ¾ pound celeriac [0.75 kg], peeled and chopped
- ½ tablespoon salt (plus more for seasoning at the end)
- 1 cup heavy cream
- 2 tablespoon onion powder
- ¼ cup chopped chives
Instructions
1. Boil
- Place cassava (yuca) and celeriac in a pot, and add sufficient water to cover it plus a couple of inches [5 cm]. Boil until they are very soft, adding ½ tablespoon table salt to the water. Once boiled remove from the water and discard the water.
2. Mash
- Remove the hard center of the yuca (look like nerves). Mash until the mixture is very smooth and there aren't any lumps.
3. Add cream
- Incorportate heavy cream and onion powder and mix well. Taste and season with salt to taste if you find it necessary.
4. Serve
- Sprinkle with chopped chives before serving.
Nutrition
Calories: 251kcal | Carbohydrates: 28g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 661mg | Potassium: 354mg | Fiber: 2g | Sugar: 2g | Vitamin A: 590IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 1mg
