Kid-Friendly Meals
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1Made this recipe
Serves: 50
Prep Time: 15-20 minutes
Cook Time: 40 minutes
Nutrition Information: +
| Total Calories | 316.179 | |
|---|---|---|
| Total Fat | 10.477 g | |
| Choloesterol | 29.514 mg | |
| Sodium | 231.278 mg | |
| Total Carbohydrates | 45.109 g | |
| Dietary Fiber | 2.041 g | |
| Total Sugars | 3.959 g | |
| Protein | 10.815 g | |
| Vitamin A | 89.868 IU | |
| Vitamin C | 26.360 mg | |
| Calcium | 67.489 mg | |
| Iron | 0.318 mg | |
School Meal Approved 5-Ingredient Cheesy Yuca Mash
Perfect for school meals, made with either fresh or frozen cassava, this easy-to-make dish combines the wholesome goodness of yuca with milk and mozzarella cheese as the feature ingredients. Rich in fiber and essential vitamins, this mash is a satisfying and healthy side that provides energy and calcium to growing kids. It’s a simple, school meal-compliant recipe that adds a tasty twist to traditional mashed sides!
Ingredients
12 1/2 pounds cassava, raw or frozen
2 tablespoons + 2 teaspoons fine sea salt
2 quarts 1% milk
1/2 cup unsalted butter
3 1/2 pounds part skim mozzarella cheese
Preparation
01If using frozen cassava, steps 1-3 can be skipped. Using a large sharp knife, trim off the ends of the yuca root. Then cut the root crosswise into three pieces.
02Set each piece of yuca cut side up. Use a paring knife to score the peel, including the waxy outer brown skin and the inner pink layer. Carefully wedge the knife between the pink layer and the yuca flesh and remove the skin from the yuca flesh.
03Repeat with the remaining pieces and cut all pieces into halves lengthwise. Rinse yuca root under cool running water.
04In a medium pot over medium-high heat, add in the yuca, salt, and enough water to cover the yuca by about an inch.
05Boil until the yuca is soft and can easily be pierced with a knife, for approximately 25 to 35 minutes. During the last 5 minutes of cooking time, warm the milk in a small saucepan over medium-high heat. Once warm, set it aside.
06Reserve 1 cup of water and drain remaining liquid. Set the reserved cup aside.
07Transfer the yuca to a large bowl. If any of the yuca pieces have a fibrous stem in the middle, remove it.
08Mash the yuca well and add in the butter and milk. If mash becomes too thick, add a little of the reserved water the yuca was boiled in. Add in the cheese and mix well until fully combined and serve.
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