- Preparation Time : 30 mins | Cooking Time : 60 mins | Makes 6 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 1101.08 kcal |
| Total Fat | 52.47 g |
| Saturated Fat | 13.31 g |
| Cholestrol | 204.77 mg |
| Sodium | 314.1 mg |
| Total Carbs | 100.46 g |
| Dietary Fiber | 5.43 g |
| Sugars | 5.39 g |
| Protein | 53.79 g |
Ingredients List
- YUCA FRIES:
- 2 1/2 lbs. peeled yuca cut into 3 pieces, peel sliced off
- 1 Knorr ® Chicken flavor Bouillon Cube (s), halved, divided
- CREAMY CILANTRO MINT SAUCE:
- 1 Tbsp. canola oil
- 1 medium onion, diced
- 2 tsp. crushed garlic
- 3 Tbsp. water
- 1 cup packed fresh cilantro
- 1/2 cup packed fresh mint
- 1/3 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo
- 1/2 tsp. grated lime peel
- 1 1/2 tsp. fresh lime juice (or to taste)
DIRECTIONS
-
For YUCA FRIES, cut each piece yuca in half lengthwise, then into wedges. Put yuca wedges, water to cover and 1/2 cube Knorr® Chicken flavor Bouillon Cube in large saucepan and bring to a boil. Reduce heat and simmer, covered, until tender, 15 to 20 minutes. Drain and let cool.
-
Preheat oven to 400°. Spray 2 large rimmed baking sheets with no-stick cooking spray.
-
Arrange cooled yuca on prepared pans and spray with cooking spray to coat. Bake 30 to 40 minutes, turning once halfway through, until the fries are golden.
-
Meanwhile, For CILANTRO CREAMY SAUCE, heat oil in medium nonstick skillet over medium-high heat and cook onion and garlic, stirring, 3 minutes. Add water and remaining 1/2 Bouillon Cube and cook, stirring, until dissolved. Let cool slightly.
-
Scrape SAUCE mixture into blender and add cilantro, mint, Hellmann's® or Best Foods® Real Mayonnaise; lime peel and juice and blend until smooth. Chill until cool and thickened.
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Serve yuca fries with sauce for dipping
