fbpx

Try our Yuca In Coconut sauce for a tasty recipe that’s high in fiber, low in glycemic index and that feeds your good gut bacteria. 

Ingredients:

  • 1 pound(s) Yuca peeled, cubed 1″
  • 1 tablespoon(s) ghee
  • 1 medium onion chopped finely
  • 2 garlic clove minced
  • 16 ounce(s) coconut milk
  • 1 ginger root piece 1/2″ peeled and minced
  • 1 lime zested and juiced
  • 1/4 cup(s) coconut flake, unsweetened
  • kosher salt
  • pepper

Instructions:

Place the cut yuca in a large saucepan and add water until the cassava is completely covered. Bring the saucepan to a boil, reduce to a simmer and cook, covered until tender, about 20 minutes.

Drain and set aside.

In a saute pan over medium heat, add the ghe and saute the onions until translucent about 5 minutes.

Then add the garlic and ginger and cook until fragrant.

To the saute pan, add the cooked yuca and coconut milk and bring to a boil, then take off the heat.

Add the lime juice and stir to combine.

Season with salt and pepper. Garnish with lime zest and toasted coconut flakes.

Member United States Personal Chef Association

The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis, or treatment. All content is for general information purposes only. The Pickled Beet™ makes no representation and assumes no responsibility for the accuracy of information contained herein. Nor does The Pickled Beet™ issue any claims regarding the efficacy of any specific tests and is not liable for any action taken as a result of information obtained on this site.

©2020  The Pickled Beet™ | www.thepickledbeet.com

Site Designed by Brand By Kelly™ | Developed by Creative Apogee