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
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 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
YUCA WITH MOJO SAUCE
Yuca is a root vegetable that is a great alternative to potatoes, if you're in the mood for something different.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Number Of Ingredients 6
Steps:
- Peel and halve the yuca roots. Place yuca in a large pot with 1 teaspoon salt and cover with water. Bring to a boil and cook for 20 minutes or until just tender. Do not overcook or it will get slimy/mushy. When cooked, let sit in the warm water until ready to serve.
- Meanwhile, make Mojo sauce. Heat a small skillet over medium heat and add the olive oil. Add garlic, onion, and remaining teaspoon salt and cook until onion is softened, about 2 minutes. Turn off heat and whisk in the juice of one lemon.
- Drain yuca and transfer to serving dish. Drizzle Mojo over top and serve warm.
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
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- In a saucepan, add yuca with enough salted water to cover the yuca. Bring to a boil then reduce heat. Cover and simmer for about 30 minutes until the yuca is fork tender. Careful not to overcook it or you run the risk of the yuca getting too mushy.
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