Yuca Dumplings
Roasted Vegetables, Cotija Cheese, Fermented Radishes, Lamb's Quarters, Okra Flowers, Wild Oregano
Chef Max Snyder of Pitchfork Pretty | Austin
Yield: 40 servings
Adapted by StarChefs | December 2017
INGREDIENTS
Fermented Radishes:
Red radishes, halved
3 percent salt brine
Yuca Dumplings:
1 kilogram yuca root, peeled and split lengthwise
Butter
8 egg yolks
15 grams cotija cheese, microplaned
22 grams salt
Whole nutmeg
275 grams all-purpose flour
Roasted Vegetables:
Red onion
Carrot
Small potatoes
Okra
Coconut oil
Salt
Black pepper
To Assemble and Serve:
Coconut oil
Lamb’s quarters
Queen Anne’s lace
Okra flowers
Mallow leaves
Wild oregano, dried over fire
METHOD
For the Fermented Radishes:
In a nonreactive container, combine radishes and brine; cover. Lacto-ferment at room temperature for 5 to 10 days.
For the Yuca Dumplings
Heat the water bath of an immersion circulator to 85°C. In a vacuum bag, seal yuca and a knob of butter and cook sous vide for 1½ hours. Remove from circulator and cool slightly. While yuca is still warm, transfer to a food processor and pulse until shredded. Transfer 1 kilogram shredded mixture to a cutting board. Cut in 200 grams butter. Add yolks, cotija, salt, and use a microplane to season with nutmeg; mix into a homogenous mass. Gradually, gently add flour until combined, working the dough as little as possible to avoid gluten development. Using your hands, roll dough into small dumplings. Transfer to a parchment-lined sheet tray. Cover and refrigerate.
For the Roasted Vegetables
Heat oven to 350°F. Leaving the vegetables as whole as possible, cut them into bite-size pieces. Transfer to a sheet tray and toss with oil to coat. Season with salt and pepper. Roast until tender. Keep warm.
To Assemble and Serve:
In a small pot, heat coconut oil. Fry 5 Yuca Dumplings until golden brown all around. Drain and transfer to a bowl with several pieces of each Roasted Vegetable and 5 Fermented Radish halves. Pour a shallow layer of the Fermented Radish brine into the bowl. Garnish with lamb’s quarters, Queen Anne’s lace, okra flowers, and mallow leaves. Sprinkle oregano over top. Finish with some coconut oil.
