Recipe Tag: Health meets Food

Preheat oven  or air fryer to 400°F.

Using a sharp knife, cut off both ends of the root.

Cut the root crosswise into shorter, more manageable 3- to 4-inch sections.

Using vegetable peeler, remove the dark brown skin and the first inner layer. This is a thick and pale pink/white layer underneath the brown skin.

After peeling, cut the sections in half lengthwise. In the middle there is a thick, fibrous woody thread (the core). Cut or wedge this core out and discard it.

Cut the yuca halves into 1-inch wedges.

Rinse the pieces thoroughly in cold water.

Place the cleaned yuca pieces into a large pot with water and 1/2 tsp. salt.

Bring to a boil, then reduce heat to medium-high. Cover and cook for 20 minutes. The yuca is ready when it is very fork-tender, but not falling apart. It will turn from white to a slightly translucent yellow color.

Drain and rinse the yuca. Pat dry.

In a large bowl, toss yuca with oil and salt.

For the oven:

Arrange the yuca pieces on a parchment lined baking sheet making sure there is space between pieces.

Bake for 25 – 30 minutes or until the yuca reaches the desired crispiness.

For the air fryer:

Prep, rinse, and boil the yuca as described above. Instead of using an oven, arrange the yuca pieces in the air fryer basket, making sure there is space between pieces.

Bake for 15 minutes or until the yuca reaches the desired crispiness.

Using a sharp knife, cut off both ends of the root.

Cut the root crosswise into shorter, more manageable 3- to 4-inch sections.

Using a vegetable peeler, remove the dark brown skin and the first inner layer. This is a thick and pale pink/white layer underneath the brown skin.

After peeling, cut the sections in half lengthwise. In the middle there is a thick, fibrous woody thread (the core). Cut or wedge this core out and discard it.

Rinse the pieces thoroughly in cold water.

Place the cleaned yuca pieces into a large pot with water and 1/2 tsp. salt.

Bring to a boil, then reduce heat to medium-high. Cover and cook for 20-40 minutes (depending on size). The yuca is ready when it is fork tender, but not falling apart. It will turn from white to a slightly translucent yellow color.

While the yuca is cooking, make the sauce.

In a minichopper, or with a mortar and pestle, make a paste with the garlic and onion.

Combine the orange juice, lime juice, onion/garlic paste, olive oil, and salt. Whisk to emulsify.

When the yuca is fully cooked, drain and top with sauce. Serve hot.

Preheat oven or air fryer to 400F.

Peel and cut the jicama into 1/4 inch x 1/4 inch x 2 inch sticks. Place cut pieces into a pot of cold water.

Boil jicama for 10 minutes. Strain and pat dry.

In a bowl toss the jicama with oil and spices.

Arrange the jicama on a parchment lined baking sheet or in the air fryer basket.

Bake for 5 minutes.

Flip the jicama over and return to the oven for another 5 minutes or until the jicama is crispy.