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Salads & sides

Paraguayan Mandioca Salad

Paraguayan Mandioca Salad recipe
photo by:kraft
time
prep:
30 min
total:
30 min
servings
total:
8 servings, 1 cup each
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What You Need

2
lb.  mandioca or yuca (cassava), peeled, cut into 2-inch chunks (about 4 cups)
2
lb.  pumpkin, peeled, cut into 2-inch chunks (about 4 cups)
2
cloves  garlic
1
small  onion, chopped
2
  hard-cooked eggs, divided
1/2
cup  KRAFT Real Mayo Mayonnaise

Make It

PLACE mandioca, pumpkin and garlic in large saucepan. Add enough water to cover all ingredients by 2 inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or just until yuca and pumpkin are tender. Drain. Cool.

SPOON mandioca mixture into large serving bowl. Add onions; mix lightly. Chop 1 of the eggs. Add to mandioca mixture along with the mayonnaise; stir gently until well blended.

CUT remaining egg into wedges; arrange over salad.

Kraft Kitchens Tips

Best of Season
Known as mandioca in Paraguay, yuca is available year-round. Look for firm, well-formed tubers, free of blemishes, with a clean fresh scent. Store whole mandioca in a cool, dark dry place for up to 1 week. Store peeled mandioca in the refrigerator covered with water. Or, freeze whole mandioca for several months.
Substitute
Substitute any winter squash for the pumpkin.
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