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Side Dish
Latin American
4 - 6 servings
5 minutes
30 minutes
Yuca is the potato of the Caribbean!
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 seedless 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.
Please see Yuca Root, Peel for instructions on how to peel yuca.
