Yautia is one of my favorite root veggies. It comes in white and purple. I prefer the purple one but I’ll eat the white if I can’t find the purple. You can find it at any Spanish or Asian market, perhaps under a different name, such as ñame.
Category: Entrée and Side
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost: $10.90 or $3.64 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
1 lb. of country style ribs, cleaned and pat dry to season ($5.80)
¼ to 1/3 c. of Angie’s basting olive Oil (2 tbsp. to season ribs, ¼ c. to brown ribs & smother the Yautia ($1.40)
2 tbsp. Angie’s Dry Seasoning for the ribs and the Yautia (.40)
1 lb. of Yautia ($1.15)
8 garlic cloves, chopped (.50)
1 handful of Cilantro, rinsed and pat dry to garnish (.40)
1 avocado ($1.25)
Peel the Yautia, cut in 1” bite size pieces and boil until soften. Remove from stove, drain and set aside.
Clean pat dry and season the ribs with 2 tbsp. basting olive oil and 1 tbsp. of my dry seasoning. Refrigerate.
Chop the garlic and set aside.
Bring about ¼ c. of basting olive oil into a skillet, and brown the ribs, remove from skillet and set aside but keep them warm.
Add the garlic to the basting olive oil left in the skillet and brown just a bit.
Add the drained Yautia to the garlic basting oil and stir continuously until a bit golden. Add more basting oil if needed. Then season to-taste with my dry seasoning.
Now, slice the avocado and start plating.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.