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
CUBAN-STYLE YUCA
Made with yuca, or cassava, a Latin American root vegetable similar to potatoes, this simple dish is the way my granny used to make it.
Provided by Cocina JNOTS
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
- Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 43.4 g, Fat 9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 204 mg, Sugar 2.6 g
MARINATED YUCA WITH PICKLED RED ONIONS
Provided by Amanda Freitag
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the yuca pieces in a heavy-bottomed saucepot and cover with cold water. Season with salt. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside to cool.
- Meanwhile, add the vinegar, lime juice, sour orange juice, olive oil, garlic and red onions to a bowl. Season with salt and pepper. Add the cooled yuca and allow it to marinate for 30 minutes. Just before serving, stir in the parsley.
YUCA WITH GARLIC SAUCE
Provided by Melissa Roberts
Categories Garlic Onion Side Vegetarian Quick & Easy Lime Yuca Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
FISH AND YUCA STEW WITH PICKLED ONIONS
Steps:
- Cook yuca:
- If using fresh yuca, remove peel and pink flesh using a vegetable peeler. Cover fresh or frozen yuca with salted cold water in a 3- to 4-quart saucepan. Bring to a boil, then simmer, covered, until yuca begins to split, 15 to 20 minutes. Transfer yuca with a slotted spoon to a cutting board, reserving water in pan. Cut into 1-inch wedges, pulling out and discarding tough core. Return yuca to cooking water and simmer, covered, until tender and completely translucent, 15 to 25 minutes more.
- Make pickled onions while yuca cooks:
- Cover onion with boiling-hot water in a heatproof bowl and let stand 15 minutes. Drain onion and return to bowl. Add lime juice and salt, tossing to coat, and let stand at least 5 minutes before serving.
- Make fish stew while yuca finishes cooking:
- Bring water, tomatoes, cilantro, cumin, and 3/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, 5 minutes. Toss fish with remaining 3/4 teaspoon salt and stir into broth. Cook, uncovered, over moderate heat, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. 3Drain yuca and divide among 4 large soup bowls. Ladle fish stew over yuca and top with some of pickled onions.
RED SNAPPER WITH GARLIC YUCA
Need a fish dish that's sure to impress? Try baking whole red snappers soaked in a zesty marinade and serving them on tender mashed yucca.
Provided by My Food and Family
Categories Fish
Time 57m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Place fish in large resealable plastic bag. Add 1/2 cup of the dressing and the cilantro; seal bag. Turn bag over several times to evenly coat fish. Refrigerate 30 min. to marinate. Meanwhile, place yuca in large saucepan. Add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer, uncovered, 20 min. or until yuca is tender. Meanwhile, marinate onions in vinegar in small bowl.
- Preheat oven to 425°F. Drain onions; discard marinade. Heat remaining 1/2 cup dressing in small saucepan on medium heat 1 min. Add onions and garlic; cook and stir 5 min. or until onions are tender. Remove fish from marinade; discard marinade. Place fish in greased shallow roasting pan.
- Bake 7 min.; turn over. Bake additional 5 min. or until fish flakes easily with fork.
- Spoon drained yuca onto large serving platter. Mash slightly with fork, breaking up the larger pieces. Top with the onion mixture and fish.
Nutrition Facts : Calories 410, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 48 g
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