1. Peel and rinse cassava. Cut in 2 or 3 pieces depending the size. Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool. 2. Cut cassava in ½ x 2 inches (1.5 x5 cm). 3. Heat oil in a skillet and fry cassava until golden. Season. Drain fat in paper towel. 4. cassava sticks may be freezed until ready to use. Remove from freezer and place immediately in hot oil until golden and crispy. 5. Serve with Huancaína Sauce as an appetizer. 6. Huancaína Sauce:. 7. Place chili in a blender. Pour milk and blend. 8. Sauté onion with garlic in oil until cooked. 9. Add this mixture to blender together with the cheese. 10. While blending add oil until a creamy sauce is obtained. ---------------------------------------------------------------------------
Nutrition
Ingredients
