Yuca Puree
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 Servings
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Calories
292 kcal
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Course
Side Dish
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Cuisine
South American, Brazilian
Yuca Puree
Description
Yuca Puree starts with peeled and chunked yuca root cooked under pressure in an instant pot to achieve tenderness. After draining, the yuca is returned to the pot and sautéed briefly to evaporate excess moisture, preventing a watery puree. Butter is added gradually and stirred in to melt, contributing richness and smoothness. Milk is incorporated next, then the mixture is blended using an immersion blender or mashed by hand for a creamy consistency. Salt is adjusted to taste, enhancing the natural flavor of the yuca.
The resulting puree is soft and thick, with a subtly sweet and earthy flavor characteristic of yuca. The method preserves moisture control through the sauté step, which is key for avoiding excess liquid in the final dish. This puree can accompany grilled or roasted meats, complementing robust flavors with its mellow profile.
A practical tip includes careful peeling to remove the fibrous core, as noted in the recipe instruction. Using an immersion blender or mashing by hand allows control over the puree’s texture, making it possible to prefer some chunkiness or fully smooth results.
Ingredients
- 2 lbs yuca peeled and cut into chunks
- 1 tick butter
- 1/2 cup milk
- salt to taste
Instructions
- peel and cut the yuca into chunks*
- add the yuca chunks into an instant pot and cover with cold water
- close the lid, and cook on manual for 30 minutes
- drain all the water and return the cooked yuca chunks to the instant pot, now set to sauté to cook off excess moisture
- add the butter into the pot in parts, and stir with a wooden spoon to melt the butter
- add the milk. Using an immersion blender, blend until smooth, or use a potato masher and mash by hand. Adjust the salt, and add more butter and/or milk as needed
Bom Apetite!
Notes
- Remove the central fibrous core from peeled yuca chunks for better texture.
- Cook yuca until tender using pressure cooking for consistent doneness.
- Sauté cooked yuca in the pot to evaporate excess water before mashing.
- Pulse with immersion blender or mash by hand to desired smoothness.
- Adjust salt, butter, and milk to tailor flavor and creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 292kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 112mg | 5% |
| Potassium | 334mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 23mg | 26% |
| Calcium | 40mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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