Recipe courtesy of Christopher Rios
Boiled Yuca with Pickled Red Onion and Roasted Garlic
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 223
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 51
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 608
Ingredients
1 pound yuca, peeled, cut into 1-inch pieces
2 medium red onions, sliced
1 cup white vinegar
1/2 cup water
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 bay leaf
Roasted garlic and hot sauce, for garnish
Salt and pepper, to taste
Directions
- To cook yuca, place pieces in a saucepot and cover with cold water and bring it to a boil over medium-high heat. Once at a boil, lower the temperature and simmer until yuca is tender. Next, place red onion slices in a sauce pot with the vinegar, water, peppercorns, coriander, and 1 bay leaf. Bring the onions to a boil and remove from the heat to cool at room temperature. Once the yuca is tender strain and place in a serving bowl. Spoon the onions over the yuca. Serve with roasted garlic and hot sauce. Season with salt and pepper.