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Puree de Yuca y Cepa de Apio

Puree de Yuca y Cepa de Apio

The ultimate comfort food for winter gatherings, Puree de Yuca y Cepa de Apio combines the unique flavors of yuca and celeriac into a creamy, satisfying mash. Perfect alongside roasted dishes, this recipe is a must-try for a cozy evening meal!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dishes
Cuisine: South American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ pound yuca (cassava) peeled and chopped
  • ¾ pound celeriac peeled and chopped
  • ½ tablespoon salt plus more for seasoning at the end
  • 1 cup heavy cream
  • 2 tablespoons onion powder
  • ¼ cup chopped chives

Equipment

  • Large Pot
  • Chef's Knife
  • Peeler
  • Mixing Bowl

Method
 

  1. Start by placing the chopped yuca and celeriac in a large pot. Add enough water to cover them completely, leaving a couple of inches to spare. Bring the water to a boil over high heat.
  2. Once boiling, add the salt to the water. This step is crucial as it infuses the vegetables with flavor from the very beginning. Allow the mixture to boil until the yuca and celeriac are incredibly soft, usually around 20 minutes.
  3. After they’re cooked, remove the pot from heat and drain the vegetables, discarding the water. Be careful — the steam can be quite hot! Let them cool slightly, so they’re easier to handle.
  4. Next, you’ll want to remove the hard center from the yuca. This is the woody part that can feel like nerves. Get rid of this to ensure a smooth texture in your mash.
  5. Now it’s time to mash! Using a potato masher or a fork, mash the yuca and celeriac together until there are no lumps remaining. You’re looking for a silky consistency that feels luxurious but isn't too runny.
  6. Incorporate the heavy cream and onion powder into the mashed mixture. Stir well to combine everything. The cream should make the mash delightfully rich, while the onion powder adds a delicious depth of flavor.
  7. After everything is combined, it’s essential to taste your mash. Depending on your preference, you can adjust the seasoning with a bit more salt if needed. This is the moment to ensure that every bite is perfect!
  8. Finally, serve your Puree de Yuca y Cepa de Apio sprinkled generously with chopped chives. This not only adds a pop of color but also a fresh oniony flavor that ties everything together.
  9. Enjoy your mash warm, either on its own or as a side dish. I assure you, it’ll be a hit at any gathering!

Notes

Here are some hints to ensure you get the most out of your Puree de Yuca y Cepa de Apio experience. These tips will guide you through both preparation and serving, ensuring you have a successful cooking adventure!