This entry celebrates Grow Your Own's first anniversary! Congratulations Andrea! Thank you for planting the seed of friendship with your event!
This is a simple recipe for chilly nights. I had some yucca in the freezer from the family farm and I added harissa, the Tunisian spice blend, to the stew to spice it up.
Harissa has the power to turn an ordinary dish into a gourmet dish!
- Peel and strip the yucca root before cooking (remove the long stringy fibers in the middle)
- Cut into chunks and cook it in water until soft (it can take from 20 minutes to over one hour, use a pressure cooker if you have one)
10 to 12 cups water or vegetable stock
1 teaspoon salt (omit the salt if using stock)
1 large onion, sliced
2 cloves garlic, minced
2 oz bacon, cooked, lightly browned
2 teaspoons extra virgin olive oil
1 teaspoon canola oil
1/2 teaspoon harissa (or any pepper)
2 cups watercress, chopped (or kale)
1) Sauté onion and garlic in oil and olive oil. Add smashed yucca, water (or stock), salt and harissa. Bring to a boil, then simmer until stew is thickened. Using an immersion hand blender (or a blender), puree stew until smooth.
2) Towards the end, add the watercress and the cooked bacon, turn off heat and cover for a few minutes before serving. Serve warm.
- This recipe can be adapted for the slow cooker.
You can check all the entries for the 1st anniversary here.