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
YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO
Make and share this Yucca With Garlic Sauce: Yucca Con Mojo recipe from Food.com.
Provided by Cristina Barry
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 910.8, Fat 19.4, SaturatedFat 2.8, Sodium 1228.7, Carbohydrate 178.6, Fiber 8.7, Sugar 9.9, Protein 6.9
YUCCA CON MOJO: YUCA WITH GARLIC SAUCE
Steps:
- Cover the yucca with cold salted water, bring to a boil, and cook the yucca until very tender, about 30 minutes.
- Soak the onions in the vinegar for 30 minutes.
- Crush the garlic and place in the oil. Heat the oil until almost smoking. Place the onions on top of the yucca. Pour the very hot oil over the yucca.
YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)
This is a staple of Cuba and of course, now of Miami. When you are preparing this recipe be sure to remove any "woody" parts from the center. You can use the frozen yucca or cassava, in place of the fresh. Just follow the package directions but add salt and lime juice to either.
Provided by Manami
Categories Grains
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place yucca in saucepan; until yucca is just covered, add salt and lime juice and bring to a boil.
- Reduce heat, cover and simmer until tender--about 30 minutes.
- Drain and keep warm.
- Mash garlic cloves into salt with mortar and pestle (or use food processor).
- Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
- Toss yucca & sauce "lightly" cooking to saute over medium heat; till barely brown but not CRISP!
- Serve.
Nutrition Facts : Calories 536.8, Fat 27.5, SaturatedFat 3.9, Sodium 1189.1, Carbohydrate 71.6, Fiber 3.7, Sugar 4.8, Protein 3
YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO
Provided by Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
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
YUCA WITH GARLIC-CITRUS SAUCE: YUCCA CON MOJO
Steps:
- In a pot of boiling water, cook the yucca until tender, but not falling apart and losing its shape, about 10 minutes. Remove the yucca from the water, and dunk into an ice bath to stop the cooking process (shocking) and set aside.
- Meanwhile, make the mojo. In a blender, place half of the red onion, garlic, parsley, cilantro, and lime juice. Start to puree and slowly drizzle in the olive oil. When well pureed, season with salt and pepper and set aside. Julienne the remaining half of the onion.
- Heat 2 inches of oil in a deep cast iron skillet to 375 degrees F. Begin frying the partially cooked yucca until golden brown, about 5 minutes.
- When uniform in color, remove the yucca from the oil and place in a bowl. Season with salt and pepper. Pour the mojo over the yucca, and garnish with the other half of the red onion.
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