Following yesterday’s post, this is just one of many recipes where Yautía can be used instead of potatoes. Root veggies are delicious and creamy. You can also mash the Yautía and drizzle a sauce over it, or olive oil and your favorite seasoning and boom, another option to eat this dish.
Approx. Prep and Cook Time: 35 Minutes
Approximate Cost: $9.00 or $3.00 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
1 large Yautía, boiled and drained (.95)
3 small red potatoes, peeled, boiled, drained (.40)
1 lb. 99% fat free ground turkey ($5.45)
5 garlic cloves, chopped (.20)
1 tbsp. Angie’s dry seasoning (.30)
1 ½ tbsp. Angie’s basting olive oil (.45)
1 ½ c. chicken stock, (homemade or purchased) ($1.00)
¼ c. chopped herbs such as Greek and Italian oregano, cilantro, thyme, etc. (.25)
In a saucepan with lightly salted water, boil the yautia and potatoes until tender. Drain.
Meantime, season the turkey with the chopped garlic, chopped herbs,1 tbsp. of my dry seasoning, and ½ tbsp. of my basting olive oil.
With an ice cream scoop, make the meatballs and sauté until golden.
Carefully, add 1 ½ c. chicken stock and simmer until the sauce becomes a bit thick.
Plate the yautia and potatoes, then add the golden meatballs and drizzle gravy all over.
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-oil
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