Yuca with Garlic Sauce
Glenn Lindgren: Yuca is another one of the root vegetables that are staples in Cuba.
Jorge Castillo: We especially like to eat it at parties and at holiday gatherings like Christmas Eve.
Raúl Musibay: Be sure to remove any "woody" parts from center of the yuca.
- 1 1/2 pounds yuca, peeled, halved and cut into chunks
- (Frozen yuca may be available in Latin markets in your area)
- 1 teaspoon salt
- Juice of one lime
- 6 cloves garlic, mashed into 1 teaspoon salt
- 1/3 cup fresh lemon juice
- 1/2 cup olive oil
- 1 onion, chopped fine
- (Frozen yuca may be available in Latin markets in your area)
Place yuca in a saucepan; add water until yuca is just covered. Add salt and lime juice, and bring to a boil. Reduce heat, cover, and simmer until tender -- about 30 minutes. Drain. (Remove any "woody" parts from center of yuca.)
Mash garlic cloves into salt with mortar and pestle. Add garlic, lemon juice, and onions to olive oil in a separate saucepan, heat until bubbling, and then pour over yuca.
Toss the yuca and all ingredients lightly while continuing to sauté over medium heat until barely browned, but not crisp!
- Recipe and editorial content from the book: "Three Guys From Miami Cook Cuban"
- Gibbs Smith Publisher, Copyright 2004
- All Rights Reserved. No copying or commercial duplication without written permission and proper attribution.
- Gibbs Smith Publisher, Copyright 2004
