Hot and crisp on the outside, tender and slightly sweet inside, yuca (a.k.a. yucca or cassava) makes for a fun twist on French fries.
In a large saucepan, boil yuca tubers about 30 minutes or until softened but still holding their shape. Drain and cool to room temperature. Slice into ½-inch-thick batons (shapes will be irregular). Remove any tough fibers in the center.
Warm about ¼ inch oil in a medium-size pan over high heat. Fry yuca on both sides until light brown, about 2 minutes per side. (Don’t overcook.) Drain on paper towels and season with salt. Serve hot, with Huancaina Sauce to taste.
Place all ingredients in a food processor or blender and puree. Yield: 3 cups