You can find fresh yuca in the supermarket. It looks like a large root and can usually be found near the potatoes and root vegetables. It’s also available frozen. You have to peel the thick waxy outer layer from fresh yuca, so the frozen may be more convenient to use.
- 24 ounces yuca
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons paprika
Boil the yuca for 10 to 15 minutes until slightly fork tender. Strain and let cool. Cut each piece in half lengthwise and remove the tough fibers in the center.
Preheat the oven to 425° F.
Cut each half of the yuca into lengthwise strips. Toss the strips with oil, salt, pepper and paprika. Arrange in a single layer on a large baking sheet. Bake for 20 minutes. Flip the fries over and bake for an additional 10 minutes. Serve hot.
Nutrition Analysis: 270 cal, 6 g fat, 0 mg chol, 950 mg sodium, 53 g carbs, 3 g fiber, 2 g sugar, 2 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
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