Receta

Pastelón de Yuca a la Juana

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This recipe inspired by our Circle of Friends member, Juana from the Dominican Republic, is a traditional side dish that is easy to prepare for everyday meals yet special enough to serve when entertaining. Mashed yucca and potatoes are enriched with egg yolk and evaporated milk, lightened with beaten egg white and sprinkled with Parmesan cheese before baking.

Instrucciones
Nutrición
Reseñas

35 mins. de preparación

30 mins. de cocción

0 mins. de descanso

65 mins. en total

Porciones: 12 porciones

Dificultad: Intermedio

Esta receta es: Vegetariano

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Ingredientes

Instrucciones

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PLACE yucca and potato in large saucepan. Cover with water and 1 tablespoon salt; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until yucca and potatoes are tender; drain.

PREHEAT oven to 325º F. Grease 13 x 9-inch baking dish.

RETURN yucca and potatoes to saucepan. Add evaporated milk, butter, 1 teaspoon salt and white pepper. Beat with hand-held mixer until smooth. Stir in lightly beaten egg yolk.

BEAT egg white in small bowl until soft peaks form. Fold whites into potato mixture. Spoon mixture into prepared baking dish. Sprinkle with Parmesan cheese.

BAKE for 30 to 35 minutes or until hot.

Datos nutricionales

Cantidad por Porción

Porciones: 12 porciones

Calorías	200
Calorías de Grasa	45

	%Valor Diario*
Grasa Total 5g	7%
Grasa Saturada 3g	14%
Colesterol 30mg	10%
Sodio 850mg	35%
Carbohidrato Total 35g	12%
Fibra Dietética 2g	8%
Azúcares 3g
Proteína 4g