1lbfrozen yuca piecesdon't thaw or use fresh yuca - only frozen!
1/4cupfresh lime juice
1tbspraw apple cider vinegar
coconut oilfor frying
Preheat a large pot filled with water over high heat. Once water begins to boil, add yuca and cook yuca pieces in pot until cooked through and fork-tender, approximately 15-20 minutes (do not overcook and test every few minutes to make sure they do not get mushy).
In a large cast iron skillet, heat coconut oil or other fat of your choice (lard, tallow, etc) over medium-high heat so that oil is about ½ inch up the side of the skillet.
Drain yuca from water and cut out fibrous center of each yuca piece. Then cut yuca into french fry-shaped pieces, about 2 inches in length. Pat dry on a paper towel.
Place the yuca fries in the preheated oil in batches and let cook for about 2-4 minutes on each side until browned. Remove from pan and place on paper towel to drain excess oil.
In a small bowl, mix together the lime juice, raw apple cider vinegar, and pinch of salt until combined. Using a small microplane, grate onion and garlic into lime juice and vinegar mixture. Stir to combine.
To eat, dip slightly cooled down yuca fries in the lime-garlic sauce.
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
Get 35 Free Gut Recovery Recipes!
Join the movement that has empowered 720,000+ people in 120+ countries. You'll immediately receive a beautiful, 74-page, full-color eBook full of simple, mouth-watering recipes & full color photographs + gut health tips you don't want to miss!
Your information is secure and will never be sold or rented to a third party.
Gallery image with caption: Fig and Roasted Fennel Steak Salad
Gallery image with caption: Organic Roasted Pork Tenderloin with Pear Glaze and Pesto