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Preparation Time: approximately 5 minutes
Cooking Time: approximately 15 minutes
Serving Size: about 8 pieces (½ cup portion), Serves about 4
1 Slice on the Slice Plan.
1 large piece Cassava (yuca) - about 1-1.5 lbs.
2 cups canola oil (for frying)
2 TB fresh garlic, chopped
1 tsp olive oil
2 TB oregano, fresh, chopped
2 tsp kosher salt
Heat canola oil in large skillet over medium-low heat. Cut yucca into 1/8" slices. Using a thermometer, ensure the oil is 300-350 degrees. Place yucca into oil and fry until both sides are golden brown.
Meanwhile, combine chopped garlic and olive oil. In a small pan, cook over low heat until garlic is golden brown. Remove from heat immediately and set aside.
Toss together cooked yucca, garlic + oil mixture, salt, and oregano.
Turn-out & Storage
Serve hot or at room temperature. Serve on top of a mixed green salad with your favorite protein or alongside Salmon + Teriyaki BBQ, found here: http://the-sage.org/post/82384300526/black-sesame-seed-crusted-grilled-salmon-teriyaki-bbq.
Cooked yucca can be stored for up to 3 days under refrigeration.