Yuca with Garlic Mojo
By Chef Ida Rodriguez


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


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.