Sometimes when you’re traveling, the only things you find easily in the market are yucca, cabbage, onions, garlic, and papayas. But that’s really not a problem. Growing up near Pittsburgh, I was well acquainted with cabbage and potato foods and knew how to put them together. Haluski was a given at any potluck.
And since yucca is like potato, when we found ourselves staring glassy-eyed and travel-wearily at the bins of yucca, cabbage, onions, and garlic in the market in León, Nicaragua, our dinner plans became clear quite quickly: we were going to have yucca haluski.
It turned out to be even tastier than the potato version I’ve made before. Who knew yucca was so good? So a month later, when we found ourselves similarly staring at the piles of produce in a Panama market, I made it again. Only this time, I added noodles. And I have to say, I’m pretty much always a fan of noodles.
What You Need
- 1 medium yucca root
- 1 small head of white cabbage
- 1 onion
- 4 cloves of garlic
- 8 oz dry egg noodles (or flat noodles of your liking)
- salt to taste
What You Do
- Core the cabbage and slice it into ribbons.
- Peel the yucca, and cut into 1/2 inch cubes.
- Chop the onion and garlic.
- Add a little EVOO to the bottom of a big soup pot and toss it all in on medium heat. Add salt if you’d like to. Stir and cover.
- Keep an eye on the yucca and test it for softness. When it is done, it will be very similar to a white potato, but just a little more firm.
- In about 20 minutes, start your noodles. If your noodles are done before the yucca mix, just drain them and set them aside. You can toss them with a little oil to keep them from sticking.
- When the yucca mix is ready, carefully mix in the noodles and serve immediately.