Yuca
Yuca, pronounced YOO-ka, is the root of the cassava plant. Yuca is delicious! It is very starchy, with a faint buttery flavor and a fibrous texture, and can be used similarly to potato in most recipes.
Ingredients
3 lbs Yuca
½ cup olive oil
5 garlic cloves
½ red onion
1 lime
3 cups water
¼ cup pimientos
Salt
Instructions
Start by cutting off the ends of the yuca. Then, make a lengthwise cut through the tough outer skin. Peel off the skin using a knife or your fingers. Cut the yuca into 3 to 4-inch chunks.
Place the yuca chunks in a large pot and cover them with water. Add some salt to the water. Bring the water to a boil over medium-high heat and cook the yuca for about 20-25 minutes or until it becomes tender. You should be able to easily pierce it with a fork.
While the yuca is cooking, heat the olive oil in a separate pan over medium heat. Add the minced garlic and sliced red onion. Sauté them until they become fragrant and the onion becomes translucent, usually about 5-7 minutes. Remove from heat and set aside.
Cut the lime in half and squeeze out the juice into a small bowl. Set aside.
Once the yuca is tender, drain it well using a colander or strainer.
Add the yuca to a bowl. Heat the sautéed mixture again over medium heat, then add to the yuca.
Drizzle the lime juice over the yuca. Toss the yuca gently to coat it evenly with the lime juice.
Transfer the yuca to a serving dish. Sprinkle the chopped pimientos over the top. Season with salt to taste. Serve hot as a side dish or appetizer.
Enjoy your yuca!
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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer page.
Yuca