YUCA CON MOJO (CASSAVA WITH GARLIC SAUCE)
Loaded with potassium, choline, vitamin C, and fiber, yuca has more to offer than just its satisfying texture and sweet flavor. Yuca Con Mojo is prepared by first boiling the yuca, followed by sauteing onions, garlic, and lemon to create a bright, delicious sauce that complements the vegetable's starchy texture. Enjoy it as an appetizer, snack, or side dish.
Provided by Nichole Dandrea-Russert, MS, RDN
Categories Appetizers
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- Boil the yuca: In a large stovetop pot, add enough water to completely cover the yuca. Add the garlic powder, onion powder, cumin seed, and salt, if using.
- Bring the water to a boil and cook the yuca for about 15 minutes or just until you can pierce a fork through it. Don't overcook it as it'll get mushy! Once finished cooking, drain and set aside.
- In the meantime, make your sauce: Heat a large stovetop pan on medium-high heat. Once hot, add the onions, continuously stirring until they are slightly translucent and golden, about 2-3 minutes.
- Turn the heat down to medium, add the garlic, and cook for 30 seconds.
- Deglaze the pan with the vegetable broth. Stir well.
- Stir in the lemon juice and maple syrup.
- Add the yuca and stir until it's covered in the sauce. Cook for another 1-2 minutes.
- Stir in the cilantro, salt, and pepper, if using.
- Add a dash of red pepper flakes, if desired.
Nutrition Facts :
CUBAN YUCA CON MOJO
Yuca con mojo is a side dish of tender, creamy cassava, drizzled with a citrus garlic sauce (mojo). It is one of the most traditional dishes of Cuban food.
Provided by Lizet Bowen
Categories Side Dish Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Add frozen cassava to a large pot, cover with water, and bring to a boil over high heat. Cook for 8 minutes and check for doneness. (Prick with a fork and it should be soft, but firm.) Drain the water and cut cassava in chunks of 1 to 2 inches.
- Make a paste with the garlic and the salt using a small food processor, or a mortar and pestle.
- Mix the garlic and salt paste with the sour orange juice.
- In a small saucepan with a lid, heat the lard or vegetable oil on high. Once it is hot, add the onions and let them cook for about 20 seconds. Add the sour orange juice mixture, close the lid, and turn off the heat. Let stand for a few seconds.
- Arrange cassava chunks on the serving platter, drizzle the hot mojo over the cassava, and serve.
Nutrition Facts : Calories 278 calories, ServingSize 1/5 of recipe
YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)
This is a staple of Cuba and of course, now of Miami. When you are preparing this recipe be sure to remove any "woody" parts from the center. You can use the frozen yucca or cassava, in place of the fresh. Just follow the package directions but add salt and lime juice to either.
Provided by Manami
Categories Grains
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place yucca in saucepan; until yucca is just covered, add salt and lime juice and bring to a boil.
- Reduce heat, cover and simmer until tender--about 30 minutes.
- Drain and keep warm.
- Mash garlic cloves into salt with mortar and pestle (or use food processor).
- Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
- Toss yucca & sauce "lightly" cooking to saute over medium heat; till barely brown but not CRISP!
- Serve.
Nutrition Facts : Calories 536.8, Fat 27.5, SaturatedFat 3.9, Sodium 1189.1, Carbohydrate 71.6, Fiber 3.7, Sugar 4.8, Protein 3
YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO
Provided by Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste. Turn the heat to low and leave the yucca in the hot water until ready to serve.
- For The Mojo Sauce: While the yucca cooks, prepare the mojo sauce. Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden. Add the garlic and the cumin and saute, stirring for a few seconds, until golden. Pour in the bitter orange juice. Season with salt and pepper, to taste. Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter. Cover with the mojo sauce and serve piping hot.
- In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork
YUCCA WITH CUBAN MOJO
Steps:
- Bring a large pot of salted water to a boil. Add the yucca and boil until tender, about 30 minutes. Drain and place the yucca on a serving platter.
- Heat the oil in a small skillet over high heat, add the onions and garlic and let cook about 1 minute, making sure the garlic and the onions don't start to brown; season with salt and pepper. Pour the onions and garlic directly over the yucca. Pour the lime juice on top and sprinkle with oregano.
YUCA CON MOJO
Yuca con mojo is a Cuban dish prepared by marinating cassava root in garlic, citrus fruits and olive oil.
Provided by Nisha Ramesh
Categories Side Dish
Time 45m
Number Of Ingredients 8
Steps:
- Wash the cassava very well, and remove the skin.
- In the middle of the cassava root, there is a line of fibers that must be removed because it is very bitter.
- Cut the cassava into fairly large pieces and place them in a large pot of salted water.
- Boil for 20 to 25 minutes or until the cassava is tender (same level of tenderness as a boiled potato) and drain.
- When the cassava is finished cooking, in a pan, heat the olive oil on medium heat.
- Add the chopped onion to the olive oil and fry until golden and crisp.
- Add the garlic then add the juice of the lemons and the orange 2 minutes later.
- To serve, place pieces of cooked cassava in a dish or bowl.
- Pour the sauce over the cassava and add grated or chopped fried chicharrónes (optional).
- Garnish with chopped cilantro and add salt to taste.
Nutrition Facts : Calories 679 kcal, Carbohydrate 88 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 551 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 15 g, ServingSize 1 serving
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- Start by peeling the yuca (cassava) skin and cut into medium sized wedges. Place chopped yuca (cassava) wedges into a large pot and add water until wedges are completely covered. Bring to boil and add two teaspoons of salt into water for 5 minutes. Bring to simmer, cover the pot, and set aside for 20 minutes or until yuca (cassava) chunks are soft.
- In a medium-sized saucepan, add the chicharrónes and fry until golden brown. set aside chicharrónes onto a wire rack or plate with paper towel. sauté onion rings for 3 minutes then add olive oil to saucepan. Bring oil to simmer while adding the minced garlic, naranja agria (bitter orange) juice, and remaining salt. Stir continuously for five to seven minutes.
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