HOW TO COOK YUCCA ROOT CUBAN STYLE RECIPES

CUBAN-STYLE YUCA RECIPE | ALLRECIPES

Cuban-Style Yuca Recipe | Allrecipes image

Made with yuca, or cassava, a Latin American root vegetable similar to potatoes, this simple dish is the way my granny used to make it.

Provided by Cocina JNOTS

Categories Side Dish Vegetables

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 pounds yuca, peeled and sliced lengthwise
½ teaspoon salt
¼ cup olive oil
½ onion, diced
4 cloves garlic, minced
½ teaspoon fresh lemon juice

Steps:

Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.

Nutrition Facts : Calories 268.3 calories, CarbohydrateContent 43.4 g, FatContent 9 g, FiberContent 2.1 g, ProteinContent 5.7 g, SaturatedFatContent 1.3 g, SodiumContent 204 mg, SugarContent 2.6 g

TRADITIONAL CUBAN YUCCA RECIPE - QUERICAVIDA.COM

Traditional Cuban Yucca Recipe - QueRicaVida.com image

This traditional Cuban yucca recipe is as simplistic as it is comforting. With its garlic infused onion sauce, you won’t feel like you’re eating a root vegetable. This yucca dish was on every Cuban influenced menu during my childhood and I love sharing it with my family today. It’s simple and quick, yet hearty. Enjoy!

Provided by QUERICAVIDA.COM

Total Time 40 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 6

Ingredients

2 fresh yuccas (frozen is fine, too)
1/2 cup of oil
2 limes, juiced
5-8 cloves of garlic, minced finely
1 medium sweet onion, chopped in half rounds
Salt, to taste

Steps:

Peel the yucca, making sure to remove all layers of outer skin and gray veins. Yucca should be completely white. Cut in half, lengthwise, and then in thirds. Add yucca in a stockpot and cover with enough cold water so that it is covered completely. Boil for 20-25 minutes, or until tender. Be sure to remove inner root once the yucca has “opened”. Drain and put on a plate.
While your yucca boils, add oil to a frying pan. On very low heat, add onion, lime juice and minced garlic to oil and cook until onions are softened. Add salt as needed.
Pour onion mixture over yucca. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

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