| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Appetizers | 1 | Servings | |
INGREDIENTS
| 4 | Pieces of yucca root | |
| 1/4 | c | Vegetable oil for frying |
| 2 | tb | Fine chopped hot chile |
| Pepper | ||
| 1/4 | ts | Salt |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Evaporated milk |
| 1/2 | ts | Lemon juice |
| 1/4 | c | Chopped onion rinsed in |
| Boiling water |
INSTRUCTIONS
Peel yucca down to white flesh and place in boiling water and boil for 20 minutes. Remove yucca and let cool. When cool, cut yucca into slices, being sure to remove the tough center fibers. Pan fry in 1/4 cup vegetable oil until browned. The sauce can be prepared while the yucca is cooling. Mash feta cheese and egg yolks together using a fork. Mix in chile pepper and salt with beaters. Pour in the vegetable oil a little at a time while beating continuously. Add evaporated milk and lemon juice and beat well. Mix in onion. Serve as appetizer using the sauce for dipping or th yucca can be served as a side dish with the sauce poured over it. The onion can be place in a strainer and rinsed until tender in the boiling water from which the yucca was removed. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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