yucca fries:
- 1 lb peeled and cut (into 2”x ¼” sticks) yucca root
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 5 ripe bananas
- ½ medium yellow onion, chopped
- 4 garlic cloves
- 1 (6 ounce) can tomato paste
- 1 cup pitted and chopped dates
- 1 tablespoon minced thyme
- 2½ cups water
- 2 cups apple cider vinegar
- ¾ cup light brown sugar
- ¼ cup molasses
- ¼ cup honey plus 2 tablespoon honey
- 2½ tablespoons brandy (optional)
- 1 tablespoon smoked paprika
- 2 teaspoon crystalized ginger
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- pinch ground all-spice
- pinch ground nutmeg
Instructions:
- Preheat oven to 375°F.
- Pour yucca fries into a large pot
and fill with water. Place over medium- high heat and bring to a boil.
Boil fries for about 15 minutes or until just fork tender.
- Drain fries and spread onto a baking sheet. Drizzle with oil and season with salt and pepper. Toss together and redistribute fried into a single layer. Bake for 20 to 25 minutes or until fries are crisp on the outside and soft on the inside. Lightly season with salt and pepper and serve immediately.
- Preheat grill or grill pan on high. Brush each banana (with its peel still intact) with oil. Grill bananas on each side for about 5 minutes. Remove from grill and allow bananas to cool.
- Peel bananas and break up into chunks and place into a blender. Add onion, garlic, tomato paste, dates, thyme, and water to the blender and blend until smooth, about 3 minutes.
- Pour mixture into a large pot and stir in remaining ketchup ingredients. Bring mixture to a boil; lower the heat and simmer for 45 minutes to an hour. (If the mixture gets too thick, add water 2-3 tablespoons at a time).
- Strain mixture through a fine sieve and store in an airtight container in the refrigerator until ready to use. (ketchup will hold for 5 to 6 months)
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Photo Credit: spoonforkbacon.com
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