A classic Cuban combination, with some added herbs. Yuca/Cassava is an excellent source of vitamins, antioxidants and can act as a substitute for potatoes in most recipes. This side-dish should leave you energized and feeling full.
Ingredients (serves 2)
Find Yuca roots that have lest white spotting if possible. 2.5lbs (or 2 medium sized roots) will do. There are also acceptable frozen and peeled yuca available, just add more cooking time.
Olive Oil
Salt
1/2 cup finely chopped cilantro
1 lime (juiced)
1/2 clove garlic- minced
Chile powder (cayenne or paprika depending on your spice tolerance)
Recipe
Peel and chop yuca into 1inch "cubes". Yuca can be difficult to cut down, so please take precaution and don't use a chef's knife that not durable.
Boil yuca chunks in salted water, at least a few quarts as water will be absorbed. Don't cover. (15-25 minutes).
Cook until fork tender, you'll also see the yuca almost turn translucent when ready.
Separately, create a mojo/condiment made up of the Cilantro, 4 Tbsp of Olive Oil, Lime juice (to taste), salt, black pepper, and minced garlic. Blend together, set aside. Optionally, add a splash of white wine vinegar if you prefer more acidity.
Allow for the yuca to cool off a bit, then top with your preferred chile powder, then mojo.
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