- 3 pounds yuca, peeled and cut into chunks
- 2 ounces bacon
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon canola oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 10 cups water, or as needed
- 1 teaspoon salt
- 1/2 teaspoon harissa
- 2 cups chopped watercress
- Place yuca into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash, 25 minutes to 1 hour.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned, about 10 minutes. Drain bacon slices on paper towels.
- Drain and mash the yuca. Heat olive oil and canola oil in a stockpot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add mashed yuca, water, salt, and harissa. Bring to a boil, reduce heat, and simmer until stew is thickened, 20 to 30 minutes.
- Insert an immersion blender into the stew and puree until smooth. Crumble bacon into the stew and stir in watercress. Turn off heat, cover, and let rest for a few minutes. Serve warm.
09/15/2019
recipepes.com
yuca stew, recipe
PT15M
PT1H
5
455 calories
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