Yuquitas a la Huancaína
Think of this as the Peruvian answer to fries and ketchup. While huancaína sauce is usually served over sliced potatoes with boiled eggs and olives, Guillermo Payet finds it a great accompaniment to fried yuca, the potato-like root vegetable.
· Sauce made with queso fresco will be very thick. Thin with additional half-and-half if desired.
· Sauce can be made 1 day ahead and chilled in a bowl, covered. Bring to room temperature, then stir before serving.
Recipe information
Total Time
45 min
Yield
Makes 4 side-dish servings
Ingredients
For sauce
For yuca
Special Equipment
Preparation
Make sauce:
Step 1
Pulse together sauce ingredients in a food processor until smooth.
Fry yuca:
Step 2
If using fresh yuca, trim ends and cut crosswise into 3-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath.
Step 3
Cover yuca (fresh or frozen) with cold salted water by 1 inch in a 4-quart pot. Bring to a boil, then reduce heat and simmer until yuca is tender when pierced with a wooden skewer, 15 to 20 minutes. Transfer with a slotted spoon to several layers of paper towels to drain, then cool 5 minutes. Cut yuca lengthwise into 1/8-inch-wide wedges, discarding thin woody core. (If there are pieces that have white parts to them, return them to barely simmering water and simmer until almost translucent.)
Step 4
Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderate heat until it registers 360°F on thermometer.
Step 5
Fry yuca in 3 batches, turning occasionally, until golden, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. (Return oil to 360°F between batches.) Sprinkle fries with salt and serve with cheese sauce.
