Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Yucca with Garlic Mojo
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 315
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 61
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 440
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.