Low Sodium Garlic Mashed Yuca

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

2 lb fresh or frozen yuca, peeled and cut into 2-inch chunks
1 tsp salt, plus more for the cooking water
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp olive oil
4 cloves garlic, thinly sliced
½ cup full-fat coconut milk
1 tbsp lime juice
2 tbsp fresh parsley, finely chopped
¼ tsp ground turmeric

Instructions

1
Place the yuca chunks in a large pot and cover with cold water by at least 2 inches. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 20–25 minutes, until the yuca is completely tender and a fork slides through without resistance.
2
While the yuca cooks, warm the olive oil in a small skillet over medium-low heat. Add the sliced garlic and cook, stirring occasionally, for 3–4 minutes, until the slices are golden at the edges and fragrant — watch closely, as they can brown quickly. Remove from the heat and set aside.

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