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Cepa de Apio and Yuca Mash (Arracacha and Cassava Puree)

Combine two of Dominicans' favorite roots in a creamy, luscious, tasty Cepa de Apio and Yuca Mash (Arracacha and Cassava Puree) to die for.
Course Dinner, Lunch
Cuisine Caribbean, Dominican
Keyword apio root benefits, arrachacha mash, celery root mash, cepa de apio mash, yuca puree
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 251kcal
Author Clara Gonzalez

Ingredients

For the mash

  • ¾ pound yuca (cassava) [0.75 kg], (yuca), peeled and chopped
  • ¾ pound celeriac [0.75 kg], peeled and chopped
  • ½ tablespoon salt (plus more for seasoning at the end)
  • 1 cup heavy cream
  • 2 tablespoon onion powder
  • ¼ cup chopped chives

Instructions

  • Boil: Place cassava (yuca) and celeriac in a pot, and add sufficient water to cover it plus a couple of inches [5 cm].
    Boil until they are very soft, adding ½ tablespoon table salt to the water. Once boiled remove from the water and discard the water.
  • Mash: Remove the hard center of the yuca (look like nerves).
    Mash until the mixture is very smooth and there aren't any lumps (a potato ricer or food mill [Amazon affiliate links] is perfect for it).
  • Add cream: Incorportate heavy cream and onion powder and mix well. Taste and season with salt to taste if you find it necessary.
  • Serve: Sprinkle with chopped chives before serving.

Nutrition

Calories: 251kcal | Carbohydrates: 28g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 661mg | Potassium: 354mg | Fiber: 2g | Sugar: 2g | Vitamin A: 590IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 1mg