Yuca-Scallion Mofongo

In the Caribbean, mofongo—dumpling-like balls—are made with plantains, but in this Puerto Rican-inspired healthy recipe, yuca is cooked and mashed to a doughlike consistency with scallions, bacon, chicken broth and garlic, then formed into balls. Serve as a side dish to braised, grilled or roasted meat.

Makes: 6 servings
Serving Size: 2 balls
Active Time: 45 minutes
Total Time: 45 minutes

INGREDIENTS

• 2 medium yuca (about 2 pounds)
• 2 tablespoons extra-virgin olive oil plus 1 teaspoon, divided
• 1/2 cup thinly sliced scallions
• 4 small cloves garlic, minced
• 1/2 teaspoon kosher salt
• 4 slices bacon, cooked and crumbled
• 3/4 cup low-sodium chicken broth
• 1/4 cup chopped fresh cilantro

PREPARATION

1. Remove the thick peel from each yuca with a paring knife, then cut crosswise into 3-inch pieces. Quarter each piece lengthwise. Place in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil. Reduce heat, cover and simmer until nearly tender, 20 to 25 minutes. Drain and pat dry. Remove the thin woody cores. Chop the yuca into 3/4-inch pieces.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the yuca and cook, stirring occasionally, until very tender, about 10 minutes. Stir in scallions. Cook for 1 minute more. Transfer to a bowl.
3. Using the side of a chef’s knife or a mortar and pestle, smash garlic with salt and the remaining 1 teaspoon oil to make a paste. Stir the garlic paste and bacon into the yuca mixture, then add broth and mash the mixture with a potato masher to the consistency of chunky mashed potatoes.
4. To serve, use an ice cream scoop to shape the yuca mixture into 2-inch balls (about 1/3 cup each) and sprinkle with cilantro.

NUTRITION
Per serving: 208 calories; 7 g fat (1 g sat, 5 g mono); 5 mg cholesterol; 33 g carbohydrates; 0 g added sugars; 2 g total sugars; 4 g protein; 2 g fiber; 188 mg sodium; 309 mg potassium.
Nutrition Bonus: Vitamin C (32% daily value)
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 1/2 fat