July 09, 2012
Yuca con Mojo
Yucca (yuca, cassava) is a very rewarding root if it's prepared properly. When it's done horribly, it's like an overcooked plain baked potato. You just don't want to put it in your mouth. Dry and awful, really.
Luckily, many cultures have developed a host of wonderful ways to prepare yucca, including with a yummy garlic oil sauce. The mouthwatering smell is overwhelming, and you're likely to shove past kids and grandparents alike to get your hands on some.
To avoid all that, prepare it at home just for yourself. It's ok to be greedy sometimes. Enjoy!
1 1/2 lbs yucca root, halved and in chunks
6 garlic cloves, mashed
1 teaspoon salt
1/3 cup lemon juice
1/4 cup olive oil
1 onion, chopped
1. Place yucca in saucepan. Add salt and lime juice until yucca is just covered and bring to a boil.
2. Reduce heat, cover and simmer until tender, about 30 minutes.
3. Drain and keep warm.
4. Mash garlic cloves into salt or use food processor.
5. Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
6. Toss yucca & sauce, gently cooking to saute over medium heat until light brown.