- Yield: 6 servings
- Prep Time: 30 minutes
Yuca is the Caribbean's favorite potato. Living in Miami, you can be (if you are lucky) the recipient of a Cuban family's favorite recipe like this one. I asked to share it, and the Garcias were happy to give the go-ahead.
- Yuca - 1 1/2 lbs
- Salt - 1 tsp
- Olive oil - 1/3 cup
- Red onion, diced - 1/2
- Garlic cloves, minced - 4
- lime - 2
- Fresh parsley, chopped - 2 tbs
- With a steel vegetable peeler, take off the yuca skin and ends. Cut in half lengthwise. With the steel end of the peeler or a paring knife, cut out any strings. A good place to start is at the top of the root. Then cut the yuca into 3" to 4" pieces.
- In a large saucepan over high heat, cover the yuca chunks with 2" of water. Stir in salt. Bring to a boil, cover and cook until tender, about 15 minutes. The yuca is done when you can easily pierce it with a fork.
- Meanwhile, in a small saucepan over medium heat, combine the oil, onion, garlic and the juice of one lime. Cook about 5 minutes.
- Using a sieve, drain the yuca. Place in a serving bowl, pour the oil and lime sauce over the yuca, and toss gently to coat.
- Garnish with parsley. Serve immediately. You can refrigerate/freeze and then reheat it; just store the yuca covered so it won't dry out.