Boiled Yuca With Pickled Red Onion And Roasted Garlic Recipes

GARLIC ROASTED YUCA

Steps:

• Preheat oven to 375 degrees.
• Cut the yuca into 3 inch pieces, peel off the brown skin with a sharp paring knife and discard. Cut the yuca in half and set aside in a bowl of cold water. Fill a pot with enough cold water to cover the yuca and bring to a boil. Add the salt to the water, add the yuca to the pot and return to a boil. Cook the yuca for 15 minutes to soften. Drain and cool for several minutes before handling. With a sharp knife remove any thick fibers from the center of the yuca. Place the yuca into a vegetable roasting dish and sprinkle evenly with the cumin and the black pepper.
• Cut the bacon coarsely and place in a saucepan over medium heat. Cook the bacon until the fat has been rendered and the bacon is crisp. Remove the bacon and set aside. To the bacon fat add the olive oil and warm slowly, before adding the sliced garlic. Toast the garlic to a pale golden brown before pouring the garlic and oil over the yuca in the roasting dish. Add the cooked bacon to the yuca and, with a spoon, stir to combine evenly.
• Combine the bread crumbs with the chopped nuts and sprinkle on top of the yuca. Place the dish into the oven and roast for 25 minutes or until the top is browned and crisp.

YUCA FRITTERS WITH PICKLED RED ONIONS

Steps:

• Over medium heat boil yuca in salted water until tender, approximately 20 minutes. Make sure not to overcook. Drain yuca and remove the stringy center portion. In a small skillet cook scallions and garlic in 1 tablespoon olive oil until fragrant, approximately 3 minutes; then set aside to cool.
• In a food processor place eggs, parsley, baking powder and sauteed scallion and garlic mixture. Puree until smooth then season to taste with salt and pepper. Allow it to cool then add the yuca and puree all together. In a small skillet heat 2 tablespoons oil and saute red onion, vinegar and oregano for 5 minutes until soft. Season to taste with salt and pepper and set aside to cool.
• Bring the yuca mixture to room temperature. In a heavy bottom skillet heat 2 to 3 inches of oil to 375 degrees. Shape batter in an ice cream scooper and fry the fritter until golden. Place fritters on towel. Season with salt and pepper.
• Arrange fritters on a serving platter and top each fritter with a little pickled red onion on top.

MARINATED YUCA WITH PICKLED RED ONIONS

Steps:

• Put the yuca pieces in a heavy-bottomed saucepot and cover with cold water. Season with salt. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside to cool.
• Meanwhile, add the vinegar, lime juice, sour orange juice, olive oil, garlic and red onions to a bowl. Season with salt and pepper. Add the cooled yuca and allow it to marinate for 30 minutes. Just before serving, stir in the parsley.