- 2 cups peeled frozen yuca, defrosted and cut into ½-inch cubes
- 2 cloves garlic
- 1 teaspoon extra virgin olive oil
- 1 cup milk (heated in your small smartbowl™)
- ½ teaspoon Kosher salt
- 1/8 teaspoon white pepper
- 2 pinches nutmeg
- 1 teaspoon butter
Yuca, a gluten-free root vegetable, is sweeter and has more protein and less sugar than a potato. It is an everyday staple in Central, South American and Caribbean homes. After making this, it will be in yours too!
Tip: If you are using a food processor- pulse, be careful not to overblend the yuca. The consistency should be a little grittier than that of mashed potatoes.