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.
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.
- Heat up olive oil in a sauté pan over medium high heat. Sauté the onions and garlic for 4-5 minutes.
- Pour the oil mixture over the yucca. Add the lemon juice and parsley. Season with salt and pepper.
