CookEat Recipe
Yuca and Plantain Sauce with Lime
Boiled sweet yuca and ripe plantain are mashed by hand into a pale sauce with a generous squeeze of both lime and lemon. Chopped thyme and parsley run through the tangy mixture; the yuca cooking water is discarded.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 120 ml of the listed water for blending; the remaining 2500 ml is for the soaking and cooking steps below.
Step 2
Use commercially sold raw frozen peeled sweet yuca pieces intended for boiling; weigh them before cooking. Do not use bitter cassava or an unidentified variety. Use raw ripe yellow plantain with black spots; peel and slice 1 cm thick, weighing the peeled flesh. Weigh the lemon and lime as whole fruit before cutting. Squeeze and strain out the seeds; use all the extracted juice, not the peel or white pith.
Step 3
Wash, dry and finely chop fresh parsley leaves; discard coarse stems. The generic herbs here are fresh parsley leaves. Strip thyme leaves from the woody stems and chop finely before measuring.
Step 4
In one pan, bring 1500 ml of the water to a boil and add the frozen raw yuca. Boil for at least 30 minutes and follow any longer packet directions, until all pieces are tender. Drain, discard the cooking water and remove every tough central fibre; never use this water in the sauce.
Step 5
In a separate pan, cover the plantain slices with 1000 ml of the water. Bring to a boil and simmer for 15–20 minutes until easily crushed; drain. Mash the cooked yuca and plantain by hand while warm.
Step 6
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 7
Combine the prepared lime juice, thyme leaves, red wine vinegar, lemon juice, fresh parsley leaves in a blender with all the olive oil. Add the 120 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 8
Transfer the blended mixture to a bowl and fold it gradually into the hand-mashed yuca and plantain until uniform. Do not put the mash through a high-speed blender; stop stirring as soon as it is combined.
Step 9
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
Cooked it? Rate it.
Cooked 4 times