Yucca with Garlic Mojo

Yield:
6 servings
Level:
Easy
Ingredients
  • 2 pounds yuca, peeled, halved and cut into bite sized cubes
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil
  • 7 cloves garlic, minced
  • Juice of 1 1/2 lemons
  • 1/2 bunch cilantro, leaves only, finely chopped
  • 1/2 red bell pepper, cored, seeded, white ribs removed, and cut into fine julienne
Directions

In a large saucepan, combine the yucca with enough water to cover by at least 2 inches and add the salt. Bring the water to a boil over medium-high heat. Reduce the heat to low, cover and simmer gently for 30 minutes, until the yucca is fork-tender but still intact.

Drain the yucca in a colander. Heat the olive oil in a large skillet over medium heat. Add the yucca and stir occasionally for 5 minutes, until slightly browned. Add the garlic and lemon juice and toss to coat the vegetables evenly. Cook for 2 minutes, just to release the aroma of the garlic, and add the cilantro and bell pepper julienne. Toss again just to mix and transfer to a warm serving platter.


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