Baked Yuca Fries with Cilantro Mayo

Yuca root used to be hard to find at the store or the coop. I would buy them at the Asian grocery store. Now they are easier to find. Also known as cassava or manioc, this dark brown thick root vegetable is a resistant starch, which makes it low-glycemic. When processed, it is tapioca, so you probably have eaten this root in other forms. The two step process for making fries requires boiling before roasting the yuca. Use a sharp knife to cut away the tough (often waxed) brown skin.

Baked Yuca Fries with Cilantro Mayo
From Downshiftology (fries) and From Pasta to Paleo (mayo)
Serves 4-6

1 large or 2 medium yuca roots, peeled
2 Tblsp coconut oil
salt

Preheat the oven to 425 degrees. Bring a large pot of salted water to boil.

Cut the yuca in half lengthwise, then into 1/2" thick fries. Boil in the salt water for 10-15 minutes or until they are fork tender. Drain and place in a large mixing bowl. Toss with the coconut oil and a sprinkle of salt.

Spread the fries in a single layer on a sheet pan and bake for 30-35 minutes. Serve hot with cilantro mayo.

To make the mayo:
1 egg
2 tbsp lime juice
1  tsp grainy dijon mustard
1  clove garlic, smashed and chopped
1 cup avocado oil (or olive oil)
1 1/2 tbsp  lime zest (optional)
2/3 cup cilantro, chopped finely
1/2 tsp sea salt

Put the egg, lime juice, dijon, garlic and oil in a mason jar. Insert an immersion blender into the jar so it touches the bottom. Turn on the blender on low, holding it at the bottom until a thick mayo forms. Slowly move the blender up the jar until all the contents are emulsified. Stir in the cilantro and salt. Store in the refrigerator.