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Picante de Yuca   Veg  HT  ACC  Peruvian  35mins

 

Serves 4     Hot  Vegetarian Vegetables   Accompaniment  Gluten Wheat free  Peru  South American Sth America

 

Ingredients

675g/1 ˝lb Fresh Cassava (Yucca, Maniot) root, peeled and sliced 

225g/8oz  Queso Fresco or Plain Feta Cheese, crumbled

8 Chilli Peppers, deseeded and chopped 

210ml/7fl.oz. Olive Oil

Salt and Black Pepper 

2 Hard Boiled Eggs, sliced to garnish

Black Olives to Garnish

 

Instructions

 

1.  Place the cassava in a large pan of salted water, bring to the boil then cook for 25-30 minutes until tender. 

 

2. Meanwhile, place the cheese in a food processor together with the peppers and  oil and process until thick and smooth. Season to taste with salt and pepper and set aside. 

 

3. Drain the cooked cassava and arrange the slices on a warmed serving platter. Pour the sauce over them while they are still hot. Garnish  with the sliced eggs and olives. Serve immediately.

 

 

 

 

More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables

 

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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