yucca and cut into 4 cylinders; then split in half and remove the root. Place yucca in a large pot. Add enough water to cover yucca and season with salt. Bring to a boil and simmer
until fork tender, about 30 minutes.
Remove from heat and allow to cool. Brush with butter and place on grill
. Cook about 3 to 4 minutes per side. Remove and season with salt.
Meanwhile, in a skillet, heat 2 tablespoons oil over medium heat. Add onion, aji, and garlic. Season with salt and pepper and saute until onion becomes translucent. Remove from heat and add to blender
. Add cheese and hard-boiled egg and blend. Slowly drizzle
in heavy cream
and remaining 2 tablespoons oil until sauce consistency. Adjust salt before serving.
Serve yucca with huancaina sauce
, garnished with hard-boiled egg, olives
, and cilantro