Cassava Root with Cheese Sauce (Picante de Yuca)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound Spanish fresh cheese (queso fresco or queso blanco), crumbled, or use grated Munster cheese 10 fresh hot red or green peppers, seeded and chopped 1 cup olive or vegetable oil
salt, freshly ground pepper 2 pounds cassava (yucca) root, peeled and sliced 2 hardboiled eggs, sliced
black olives lettuce leaves



1 Put the cheese into a blender or food processor with the peppers and the oil and reduce it to a heavy cream. Season to taste with salt and pepper and set aside. Boil the cassava (yucca) root in salted water until it is tender, about 30 minutes. Drain and arrange the slices on a serving platter and pour the sauce over them while they are still hot. Garnish the platter with the eggs, olives, and lettuce leaves.

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