- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 2 pounds Yuca Root peeled and cut into bite size pieces
- 1/8 teaspoon Salt
- 3 tablespoons Olive Oil
- 6 cloves Roasted Garlic
- 2 tablespoons Lemon Juice
- 1/4 cup Cilantro leaves whole chopped
- 1 Organic Bell Pepper (use Red Bell Pepper) chopped
Directions
In a large saucepan, cover yuca with water plus 2 inches, add salt. Bring to a boil, lower heat to a simmer, cover, let simmer until yuca is fork tender but still intact. Drain yuca. Heat olive oil in large skillet over medium heat. Add yuca and stir occasionally for 5 minutes. Add garlic and lemon juice; toss to coat vegetables evenly. Cook for 2 minutes. Add cilantro and bell pepper, toss just to mix, transfer to a warm serving platter.
