Cuban Style Yucca

Cuban Style Yucca

Cuban Style Yucca

Most recently I’ve developed an obsession with yucca. I’ve started substituting them for potatoes as my starch. I think that they have a creamier and buttery flavor and texture. In this particular Cuban recipe, they are simply boiled and topped off with a garlic and onions saut in olive oil. A little squeeze of lemon juice helps cut through the richness.
Prep Time5 minutes
Cook Time20 minutes
Course: Side Dish
Cuisine: Cuban
Keyword: Cuban, side dish
Author: Alex Gorgos

Ingredients

  • 2 lbs frozen yucca
  • 1/4 cup olive oil
  • 1/2 medium onion finely chopped
  • 6 garlic cloves minced
  • 1 tsp lemon juice
  • 1/4 cup parsley chopped
  • salt and pepper to taste

Instructions

  • Bring a pot of salted water to boil. Add the yucca. Boil for 15 minutes. Transfer to a bowl.
    Cuban, side dish
  • Heat up olive oil in a sauté pan over medium high heat. Sauté the onions and garlic for 4-5 minutes.
    Cuban, side dish
  • Pour the oil mixture over the yucca. Add the lemon juice and parsley. Season with salt and pepper.
    Cuban, side dish