Cuban yucca

    (58)
    30 min

    This is a fantastically tasty side dish that you can serve with Cuban or Latin American mains. It is made with yucca, or cassava, a tuber similar to the potato.


    47 people made this

    Ingredients
    Serves: 6 

    • 900g yucca (cassava), peeled and sliced lengthways
    • 1/2 teaspoon salt
    • 4 tablespoons olive oil
    • 1/2 onion, diced
    • 4 cloves garlic, minced
    • 1/2 teaspoon fresh lemon juice

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Place the yucca into a pan and fill with enough water to cover. Stir in salt. Bring to the boil over medium-high heat, cover and cook until tender, about 15 minutes. Drain and place yucca on a serving plate.
    2. Meanwhile, place the olive oil, onion, garlic and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yucca, and serve immediately.

    Cassava

    Yucca, also called cassava, is a tuber used much like a potato. You can find cassava root in Asian, African or Caribbean shops.

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    Reviews & ratings
    Average global rating:
    (58)

    Reviews in English (43)

    by
    179

    Its o.k. In Puerto Rico we would add to that sauces sugar, fresh orange juice, cilantro, black pepper, fresh lime juice, butter and vinegar.  -  15 Nov 2007  (Review from Allrecipes US | Canada)

    by
    108

    I followed the recipe as indicated but I would say you have to cook the yucca for more than 15 mins because mine was still hard.  -  27 Aug 2008  (Review from Allrecipes US | Canada)

    by
    64

    You must always boil yucca for at least 25 minutes! 15 minutes just doesn't cut it unless you slice it so thin it falls apart. This is a wonderful recipe other than the mis-calculated cooking time, however.  -  10 Mar 2010  (Review from Allrecipes US | Canada)

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