1 small red onion, thinly sliced into rings
¼ cup red wine vinegar
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
- 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.
Saturated Fat: 1g