Peach Salad
Yellow Cassava with Huacatay Sauce
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| Servings |
2 Servings
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Ingredients
To parboil the cassava (yucca):
- 2 cups (½ liter) water
- 2 lb (1 kg) cassava (yucca)
- ½ tbsp salt
To brown the cassava:
- Parboiled cassava
- 1 tbsp oil
- Salt and pepper to taste
For the huacatay sauce:
- 2 huacatay sprigs
- 2 ají amarillo (Peruvian yellow peppers) with seeds
- 5 soda saltines
- Salt pepper, oregano (to taste)
- ¼ cup oil
Ingredients
To parboil the cassava (yucca):
To brown the cassava:
For the huacatay sauce:
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®, then add water, yucca, and salt. Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Soup/Broth and set time to 5 Minutes.
- When the time is up, release the steam (by turning the handle). Once all the pressure is released, open the lid, remove the cassava and set aside.
- On the Instant Vortex panel, press Air Fry , set the time to 7 Minutes and the temperature to 390°F (200°C). Season cassava with salt, pepper, and a tablespoon of oil. Add the cassava to the basket, then fry. Once the time is up, remove and serve.
- To prepare the huacatay sauce, use a blender to blend all the ingredients. Set aside.
- Serve the cassava with huacatay sauce.
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