YUCA WITH GARLIC SAUCE (YUCA CON MOJO)
Steps:
- Gather the ingredients.
- Boil yuca in salted water until tender, about 30 minutes.
- Drain yuca and place it in a serving dish. Set aside, but keep warm by covering bowl. Don't allow it to come back to room temperature while you make garlic sauce.
- Combine onions, orange juice, lime juice, cilantro, and garlic in a bowl. Pour mixture over yuca.
- Heat olive oil, oregano, cumin, salt, and pepper in a heavy pan until hot, about 1 minute, being careful not to burn spices. Pour hot oil over yuca. Garnish with additional cilantro and orange zest, as desired.
Nutrition Facts : Calories 439 kcal, Carbohydrate 76 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 101 mg, Sugar 8 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g
GARLIC ROASTED YUCA
Provided by Food Network
Yield 4 to 6 portions
Number Of Ingredients 9
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.
BOILED YUCA WITH PICKLED RED ONION AND ROASTED GARLIC
Provided by Food Network
Number Of Ingredients 9
Steps:
- To cook yuca, place pieces in a saucepot and cover with cold water and bring it to a boil over medium-high heat. Once at a boil, lower the temperature and simmer until yuca is tender. Next, place red onion slices in a sauce pot with the vinegar, water, peppercorns, coriander, and 1 bay leaf. Bring the onions to a boil and remove from the heat to cool at room temperature. Once the yuca is tender strain and place in a serving bowl. Spoon the onions over the yuca. Serve with roasted garlic and hot sauce. Season with salt and pepper.
ROASTED CASSAVA (YUCA ASADO)
I was looking for a different way to prepare yuca. Yuca is very bland on its own. It is good for fries and added to stews, but I wanted something a little different.
Provided by threeovens
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of salted water, cook yuca until almost tender, about 15 minutes; drain and set aside.
- Preheat oven to 400 degrees F.
- In a medium bowl, combine olive oil, cilantro or oregano, parsley, onion powder, garlic powder, ground cumin, salt and pepper.
- Add yuca and toss to coat.
- Arrange yuca in a single layer in a lightly greased baking dish until yuca is tender and starts to brown, about 30 to 40 minutes.
- Sprinkle with lime juice, toss, and serve.
ROASTED GARLIC
Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!
Provided by Becky
Categories Side Dish Vegetables
Time 1h5m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g
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- In a saucepan, add yuca with enough salted water to cover the yuca. Bring to a boil then reduce heat. Cover and simmer for about 30 minutes until the yuca is fork tender. Careful not to overcook it or you run the risk of the yuca getting too mushy.
- Meanwhile, in a large saucepan, heat the olive oil at medium heat. Add the sliced onions and sauté for 5 minutes until they are softened and translucent. Add in the minced garlic, pinch of black pepper, and salt to taste (start with 1/4 teaspoon then adjust to taste). Sauté the garlic for 30 seconds until fragrant then whisk in the sour orange juice until all is combined. Set aside.
- Drain the yuca, transfer to a large bowl with a lid and remove the stringy, fibrous core from the center of each piece of yuca, if desired.
- Pour the hot garlic mojo sauce over the yuca making sure it is all well coated. Cover the bowl and allow it to cool for 10-15 minutes so the yuca absorbs the mojo. Serve immediately and enjoy!
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