How to Make Puerto Rican Roots - Mashed Yautia, Batata and Bacalao Recipe [Episode 045]

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

bacalao

💰Cheaper: canned tuna

Canned tuna is more affordable and widely available.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-saving substitute.

olive oil

💰Cheaper: vegetable oil

Vegetable oil is a more economical option.

Introduce the dish and ingredients, mentioning yautia and batata.

Prepare the bacalao by soaking it overnight, rinsing, and boiling it in fresh water for about an hour.

Slice one big white onion and set aside.

In a large pot, fill with water and add yautia and batata after peeling and cutting them into about one-inch squares.

Add 2 tablespoons of salt and 1 quarter cup of sugar to the yautia pot, and 1 quarter cup of olive oil to both pots.

Boil the yautia and batata until tender, about 15 to 20 minutes, checking with a fork.

Once cooked, mash the yautia using a potato ricer, adding cream or milk, 2 tablespoons of butter, and cajun seasoning to taste.

In a large frying pan, heat 1 quarter cup of olive oil and cook the sliced onions until soft.

Add sweet peppers, garlic, black pepper, and oregano to the pan, cooking until fragrant.

Stir in olives and add the bacalao to the mixture, cooking until heated through.

Serve by placing the mashed yautia on a plate, making a hole in the center for the bacalao, and drizzling olive oil over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens