- 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
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.