Yuca with Garlic-Lime Sauce

Tangy garlic-lime sauce pairs perfectly with yuca, a starchy root vegetable with a mild, buttery ﬂavor. To peel the yuca, chop the tip and tail oﬀ each root. Then, cut them in half widthwise and stand the pieces, cut side down, on a cutting board. Cut oﬀ the peel with a paring knife using downward strokes.

Filed Under: Latin American Heritage Diet, Vegetarian & Vegan Diet, Side dishes, Dinner, Vegetarian, Vegan, Gluten-free

Rating

Average: 0 (0 votes)

Active time

1 hour

Yield

4 Servings

Ingredients

1 small red onion, thinly sliced into rings

¼ cup red wine vinegar

Salt

2 pounds fresh or frozen yuca, cut crosswise into 1-inch-thick pices and peeled

1 ½ tablespoons extra virgin olive oil

3 garlic cloves, minced

½ teaspoon ground cumin

⅓ cup lime juice (from about 2 limes) or sour orange juice

⅓ cup low-sodium chicken or vegetable broth, or water

Ground black pepper

4 tablespoons chopped fresh parsley

Instructions

Place the sliced red onion in a small bowl and sprinkle with salt. Mix together and let sit while the yuca and sauce cooks.
Pour 10 cups of water into a large pot. Lightly salt the water and bring to a boil over high heat. Halve or quarter any large yuca pieces so that all are approximately the same size. Add to the pot. Cook for 10 minutes. Add 1 cup of cold water. Return to a boil and cook for 5 minutes. Repeat and continue cooking until the yuca is soft (the additions of cold water help tenderize the yuca). Drain. When cool enough to handle, scrape out the ﬁbrous stem of the yuca. Arrange the yuca on a platter and and scatter the pickled red onion rings (without their liquid) on top.
While the yuca is cooking, heat the oil in a small saucepan over medium heat. Add the garlic and cumin. Cook and stir for 1 minute, or until the garlic just begins to brown. Add the lime juice and broth. Season with pepper. Increase the heat to high and boil for 2 minutes. Season with salt.
Pour the hot sauce over the yuca and onions. Sprinkle with parsley.

Adapted from Healthy Latin Cooking by Steven Raichlen. Oldways photo. Media: contact us for permission to reprint and for a hi-res image