yuca-gratin-231506.json

{
    "directions": [
        "Put oven rack in middle position and preheat oven to 400\u00b0F.",
        "Cook yuca in a 4- to 5-quart pot of boiling salted water until fork-tender, about 25 minutes (thinner pieces may need less time and can be removed early with a slotted spoon).",
        "While yuca cooks, bring cream, garlic, salt, and pepper just to a boil, uncovered, in a 2-quart saucepan over moderate heat, then remove from heat.",
        "Drain yuca. When cool enough to handle, remove and discard thin fibrous cores if necessary, then cut yuca crosswise into 1/4-inch-thick slices. Layer slices evenly in a 2- to 2 1/2-quart shallow ovenproof baking dish.",
        "Pour cream mixture over yuca. Bake gratin until cream is thickened and top is golden brown in spots, about 30 minutes."
    ],
    "ingredients": [
        "1 1/2 pounds frozen yuca (not thawed; do not substitute fresh)",
        "2 cups heavy cream",
        "2 garlic cloves, finely chopped",
        "3/4 teaspoon salt",
        "1/4 teaspoon black pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Vegetable",
        "Side",
        "Vegetarian",
        "Quick & Easy",
        "Root Vegetable",
        "Yuca",
        "Gourmet",
        "Sugar Conscious",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Yuca Gratin",
    "url": "http://www.epicurious.com/recipes/food/views/yuca-gratin-231506"
}