Yucca Ragout

Note from Cheri: This recipe was given to us by Chef Jesse Perez of Francesca's at Sunset, the signature restaurant at Westin's La Cantera Resort in San Antonio, Texas. Jesse is one of the most talented young chefs we've discovered lately (2005), and his influence, under the tutelage of Super Chef Mark Miller, has turned Francesca's at Sunset into one of San Antonio's finest restaurants. In addition to his duties as Chef de Cuisine at Francesca's at Sunset, Jesse regularly teaches cooking classes at San Antonio's Central Market. Jesse's classes are always innovative and even advanced cooking students are sure to take their culinary expertise up a notch or two by attending. Click here to read more about this fabulous restaurant, and for more of Chef Jesse Perez's wonderful recipes.

2 pounds yucca root (peeled and cubed) 1/2 yellow onion 1 teaspoon roasted garlic 2 tablespoons fresh lemon juice 1 tablespoon sugar 2 tablespoons salted butter 1 quart cold water

Serves 6- 8 Place the yucca root, onion, lemon juice, sugar, and water into a large saucepot and bring to a boil. When yucca root is fork tender, strain root mixture into a food processor with roasted garlic and puree till smooth. Move to a medium sauté pan over low heat and cook to work in salted butter. Season the yucca puree with salt to taste.