Yuca-Scallion Mofongo

Yuca-Scallion Mofongo Healthy Recipe

6 Servings 35 min Cook

Macros/Serving: 321 Calories
Tags:paleo |


2 Root Cassava
7 Tsp Olive Oil
1/2 Cup, chopped Scallions
4 Cloves, minced Garlic
1/2 Tsp Salt
6 Strip Bacon
3/4 Cup Chicken Broth
1 Cup Fresh Cilantro


To prepare the yuca (cassava), remove the skin from each with a paring knife, then cut crosswise into 3-inch pieces.

Quarter each piece lengthwise.

Place in a medium saucepan and add enough water to cover by 1 inch.

Bring to a boil.

Reduce heat, cover and simmer until nearly tender, 20 to 25 minutes.

Drain and pat dry.

Remove the thin woody cores and chop the yuca (cassava) into 3/4-inch pieces.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat.

Add the yuca (cassava) stirring occasionally, until very tender, about 10 minutes.

Stir in scallions.

Cook for 1 minute more.

Transfer to a bowl.

Using the side of a chef's knife or a mortar and pestle, smash garlic with salt and the remaining 1 teaspoon oil to make a paste.

Stir the garlic paste and bacon into the yuca(cassava) mixture, then add broth and mash the mixture with a potato masher to the consistency of chunky mashed potatoes.

Use an ice cream scoop to shape the yuca (cassava) mixture into 2-inch balls (about 1/3 cup each) and sprinkle with cilantro, then serve.