Gratin Yucca Recipes

YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO

Steps:

• Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste. Turn the heat to low and leave the yucca in the hot water until ready to serve.
• For The Mojo Sauce: While the yucca cooks, prepare the mojo sauce. Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden. Add the garlic and the cumin and saute, stirring for a few seconds, until golden. Pour in the bitter orange juice. Season with salt and pepper, to taste. Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter. Cover with the mojo sauce and serve piping hot.
• In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork

GRATIN YUCCA

Steps:

• Mix all the ingredients together and season with salt and pepper. Bake in a preheated 350 degree oven for 20 minutes.

GRILLED YUCCA WITH HUANCAINA SAUCE

Steps:

• Peel yucca and cut into 4 cylinders; then split in half and remove the root. Place yucca in a large pot. Add enough water to cover yucca and season with salt. Bring to a boil and simmer until fork tender, about 30 minutes.
• Remove from heat and allow to cool. Brush with butter and place on grill. Cook about 3 to 4 minutes per side. Remove and season with salt.
• Meanwhile, in a skillet, heat 2 tablespoons oil over medium heat. Add onion, aji, and garlic. Season with salt and pepper and saute until onion becomes translucent. Remove from heat and add to blender. Add cheese and hard-boiled egg and blend. Slowly drizzle in heavy cream and remaining 2 tablespoons oil until sauce consistency. Adjust salt before serving.
• Serve yucca with huancaina sauce, garnished with hard-boiled egg, olives, and cilantro.

YUCCA WITH CUBAN MOJO

Steps:

• Bring a large pot of salted water to a boil. Add the yucca and boil until tender, about 30 minutes. Drain and place the yucca on a serving platter.
• Heat the oil in a small skillet over high heat, add the onions and garlic and let cook about 1 minute, making sure the garlic and the onions don't start to brown; season with salt and pepper. Pour the onions and garlic directly over the yucca. Pour the lime juice on top and sprinkle with oregano.

MASHED YUCCA

Steps:

• Wash and peel the fresh yucca or thaw the frozen. Place in a small saucepan, and add water to cover and 1/2 teaspoon of the salt. Bring to a boil, reduce to a simmer and cook, covered, until tender, about 30 minutes. Drain in a colander and set aside to cool.
• Preheat the oven to 350 degrees . When the yucca is cool enough to handle, pull each root apart and remove the large fibrous veins near the center, keeping the flesh in large chunks.
• Melt the butter in a large skillet over medium-low heat. Cook the garlic until tender but not brown. Add the vinegar, the remaining 1/2 teaspoon salt and the pepper. Bring to a boil and add the yucca. Stir and mash with a wooden spoon until a lumpy mixture is formed. Transfer to a baking dish. Cover and bake 10 minutes. Garnish with the chopped parsley and serve immediately.

YUCA GRATIN

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Cook yuca in a 4- to 5-quart pot of boiling salted water until fork-tender, about 25 minutes (thinner pieces may need less time and can be removed early with a slotted spoon).
• While yuca cooks, bring cream, garlic, salt, and pepper just to a boil, uncovered, in a 2-quart saucepan over moderate heat, then remove from heat.
• Drain yuca. When cool enough to handle, remove and discard thin fibrous cores if necessary, then cut yuca crosswise into 1/4-inch-thick slices. Layer slices evenly in a 2- to 2 1/2-quart shallow ovenproof baking dish.
• Pour cream mixture over yuca. Bake gratin until cream is thickened and top is golden brown in spots, about 30 minutes.