Yuca-Scallion Mofongo

Dotdash Meredith

In the Caribbean, mofongo—dumpling-like balls—are made with plantains, but in this Puerto Rican-inspired healthy recipe, yuca is cooked and mashed to a doughlike consistency with scallions, bacon, chicken broth and garlic, then formed into balls. Serve as a side dish to braised, grilled or roasted meat.

Prep/Cook Time: 45 Minutes, Servings: 6

Ingredients

2 medium yuca (about 2 pounds)
2 tablespoons extra-virgin olive oil plus 1 teaspoon, divided
½ cup thinly sliced scallions
4 small cloves garlic, minced
½ teaspoon kosher salt
4 slices bacon, cooked and crumbled
¾ cup low-sodium chicken broth
¼ cup chopped fresh cilantro

Directions

Remove the thick peel from each yuca with a paring knife, then cut crosswise into 3-inch pieces. Quarter each piece lengthwise. Place in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil. Reduce heat, cover and simmer until nearly tender, 20 to 25 minutes. Drain and pat dry. Remove the thin woody cores. Chop the yuca into ¾-inch pieces.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the yuca and cook, stirring occasionally, until very tender, about 10 minutes. Stir in scallions. Cook for 1 minute more. Transfer to a bowl.
Using the side of a chef’s knife or a mortar and pestle, smash garlic with salt and the remaining 1 teaspoon oil to make a paste. Stir the garlic paste and bacon into the yuca mixture, then add broth and mash the mixture with a potato masher to the consistency of chunky mashed potatoes.
To serve, use an ice cream scoop to shape the yuca mixture into 2-inch balls (about ⅓ cup each) and sprinkle with cilantro.

Nutritional Information

Per Serving: 208 Calories, Total Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Carbohydrates: 33 g, Fiber: 2 g, Total Sugars: 2 g, Added Sugars: 0 g, Protein: 4 g, Sodium: 188 mg, Potassium: 309 mg, Folate: 28 mcg, Calcium: 25 mg

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