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.

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Recipe Summary

total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 3/4-inch pieces.

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  • 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 1/3 cup each) and sprinkle with cilantro.

Nutrition Facts

208 calories; protein 3.6g 7% DV; carbohydrates 33.2g 11% DV; dietary fiber 1.8g 7% DV; sugars 1.7g; fat 6.9g 11% DV; saturated fat 1.4g 7% DV; cholesterol 4.6mg 2% DV; vitamin a iu 140.6IU 3% DV; vitamin c 19.4mg 32% DV; folate 28.3mcg 7% DV; calcium 25mg 3% DV; iron 0.5mg 3% DV; magnesium 21.4mg 8% DV; potassium 308.5mg 9% DV; sodium 188.4mg 8% DV; thiamin 0.1mg 10% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 1 star values: 0
Rating: 5 stars
05/04/2019
I boiled the yuca a bit too long in the beginning but followed the rest of the recipe and it came out great! Read More