Products Used in this Recipe

Yucassoise With Yuca Croutons

6 Servings
Total Time 1 hour


  • 2-3 Spanish onions thinly sliced
  • 1 teaspoon butter
  • 1 lb. TIO JORGE frozen peeled yuca
  • 2 cups chicken stock
  • ½ teaspoon Spanish paprika
  • Salt and white pepper to taste
  • 2 Cups of milk
  • 1 cup heavy cream
  • 1 lb. Tio Jorge Yuca croutons
  • Chives and diced pimiento Piquillo for garnish


  • Sauté onions in butter until translucent.
  • Add yuca, chicken stock, paprika, salt and pepper.
  • Cook covered for 30-35 minutes (or until yuca is tender) pour mixture into blender and puree.
  • Cool at room temperature for 15 minutes. Add the milk and cream and process 5-10 more seconds.
  • Chill.
  • Preheat fryer to 350°F.
  • Gently add the yuca croutons and cook for 3-4 minutes.
  • Drain and season with salt.
  • Serve the yucassoise in bowls and garnish with the yuca croutons, chives and diced piquillo

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