Crispy Yuca, Leek and Gouda Sticks with Roasted Pineapple Lime Dip

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the yuca in a pot with water and a pinch of salt, bring to a boil, and cook for 18 to 20 minutes until very tender. Drain, remove any tough inner fiber, and mash until you have a thick puree.

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   2. While the yuca cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the leek and garlic and sauté for 4 to 5 minutes until tender but not too browned. Let cool slightly.

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   3. Transfer the pineapple to a small baking tray, toss with 1 teaspoon olive oil, and roast in the oven at 220 °C / 425 °F for 10 minutes until the edges are lightly caramelized. Remove and let cool slightly.

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   4. In a bowl, combine the mashed yuca with the sautéed leek and garlic, shredded Gouda, Parmesan, egg, 30 g panko, 20 g flour, 1/2 teaspoon salt, black pepper, and sweet paprika. Mix well until you have a moldable dough.

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   5. Shape the mixture into 12 compact sticks. If the mixture feels too soft, chill the sticks for 10 minutes so they firm up.

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   6. Place the remaining flour on one plate and the remaining panko on another. Coat each stick first in flour, then press it into the panko so it is evenly coated on the outside.

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   7. Arrange the sticks on a parchment-lined tray, brush or drizzle them with the remaining olive oil, and bake at 220 °C / 425 °F for 12 to 15 minutes, turning halfway through, until golden and crisp.

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   8. For the dip, combine the roasted pineapple, Greek yogurt, lime zest, lime juice, honey, and a pinch of salt in a bowl. Mash lightly with a fork or blend briefly if you prefer a smoother texture.

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   9. Serve the sticks hot with the roasted pineapple dip, and finish with chopped chives over the dip or the sticks.