Serves4 (side dish)
- Active time:15 min
- Start to finish:30 min
September 2007
Yuca, also called cassava or manioc, is a staple of many Latin American cuisines. This traditional Cuban preparation brings together yuca’s mild flavor and starchy texture with a piquant citrusy garlic sauce. Simple and delicious, it will quickly become a staple of your kitchen as well.
-
1 1/2
lb
frozen yuca (not thawed; do not substitute fresh)
-
3
tablespoons
fresh lime juice
-
1
tablespoon
distilled white vinegar
-
1/2
cup
finely chopped onion
-
5
garlic cloves, finely chopped
-
1/4
cup
olive oil
-
Cook yuca in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) until fork-tender, about 25 minutes (thinner pieces may need less time and can be removed with a slotted spoon). Drain yuca and cut open lengthwise, discarding any thin fibrous cores, then cut yuca into 2-inch pieces. Keep warm in a bowl, covered.
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Stir together lime juice, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper until salt has dissolved. Cook onion and garlic in oil in a small skillet over medium heat, stirring occasionally, until softened but not colored, about 4 minutes. Pour lime-juice mixture, then hot garlic oil, over yuca and toss to coat.
