Eosinophilic Esophagitis Friendly Garlic Mashed Yuca
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Learn more →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
- 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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