2 yuca, cassava
1 tbsp avocado oil
pinch of sea salt
cilantro lime dip (optional)
1/2 cup packed fresh cilantro leaves
2 tbsp fresh lime juice
1 tsp Dijon mustard
1 garlic clove
1 cup 2% greek yogurt plain
Preheat the oven to 425 degrees fahrenheit and bring a large pot of salted water to a boil.
Use a vegetable peeler to peel the outside waxy layer from the yuca (just as you would a potato).
If the yuca is long, slice it in half, then slice into 1/2” fries.
Add the fries to the boiling water and cook for 10-15 minutes, or until the edges start to fray and tender.
Drain the fries and place in a large bowl. Drizzle them with avocado oil and sea salt and toss to coat.
Lay the fries in a single layer on a baking tray and cook in the oven for 30-35 minutes, flipping halfway through.
While the fries are cooking, make the cilantro lime dip. Add all of the ingredients except the Yogurt to a small food processor and blend until finely chopped. Then add the yogurt and pulse a couple of times to combine.
Serve the yuca fries immediately with the cilantro lime mayonnaise.
Make sure you always boil cassava. DO NOT eat it raw. It can make you ill. Boiling retains the amazing nutrients of cassava.
The yuca should be white on the inside. If it has many brown streaks, it may be past it's prime and you'll want to discard that one.