This recipe inspired by Juana Encarnacion
from the Dominican Republic, is a traditional side dish that
is easy to prepare for everyday meals yet special enough to serve
when entertaining. Mashed yucca and potatoes are enriched with
egg yolk and evaporated milk, lightened with beaten egg white
and sprinkled with Parmesan cheese before baking.
Juana's
Yucca Casserole
- 2 pounds frozen yucca
or fresh, peeled and cubed (make sure stringy cores in centers
are removed)
1 pound potatoes, peeled, cubed
1 tablespoon salt
2/3 cup (5-ounce can) NESTLÉ® CARNATION® Evaporated
Milk
3 tablespoons butter
1 teaspoon salt
1/2 teaspoon ground white or black pepper
1 large egg, separated
1/4 cup (1 1/2 ounces) grated Parmesan cheese or Gruyère
cheese
- Place yucca and potato in large saucepan.
Cover with water and 1 tablespoon salt; bring to a boil. Cook
over medium-high heat for 15 to 20 minutes or until yucca and
potatoes are tender; drain.
- Preheat oven to 350°F
(175°C). Grease 13 x 9-inch baking
dish.
- Return yucca and potatoes to saucepan.
Add evaporated milk, butter, 1 teaspoon salt and white pepper.
Beat with hand-held mixer until smooth. Stir in lightly beaten
egg yolk.
- Beat egg white in small bowl until soft
peaks form. Fold whites into potato mixture. Spoon mixture into
prepared baking dish. Sprinkle with Parmesan cheese.
- Bake for 30 to 35 minutes or until hot.
Makes 12 servings.
Recipe and photograph are the property of Nestlé® and Meals.com,
used with permission.
