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Yucca Fries with Chimichurri Sauce

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  • 1 cup firmly packed flat-leaf parsley
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 3 Tbsp. white wine vinegar
  • 2 tsp. Knorr® Chicken flavor Bouillon
  • Vegetable oil for frying
  • 2 lbs. frozen yucca, thawed and cut into 4 x 1-inch sticks

NUTRITIONAL INFORMATION

 

Amount per serving

Calories310
Calories from Fat120
Total Fat14g
Saturated Fat2g
Trans Fat0g
Cholesterol0mg
Sodium240mg
Total Carbs44g
Dietary Fiber2g
Sugars2g
Protein2g
Calcium4%
Iron4%
Vitamin C60%
Vitamin A15%

  • 1 Process parsley and garlic in food processor until very finely chopped. Combine in small bowl with olive oil, vinegar and Knorr® Chicken flavor Bouillon.
  • 2 Heat oil in large pot to 325° and fry yucca in batches, until soft, about 3 minutes (make sure to return oil to 325° between batches). Drain on paper towels; set aside.
  • 3 Heat oil to 350°.
  • 4 Fry yucca again, in batches, until crisp, golden brown, and puffed, about 1 minute. Drain on paper towels and season, if desired, with salt and pepper. Serve with sauce.