Best 5 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.

BOILED YUCA (YUCA HERVIDA)

Steps:

• Place the yuca, 3 quarts water, and salt in a 4-quart saucepan and bring to a boil over high heat. Reduce the heat to medium and cook at a gentle boil until either fork-tender (Paraguayan style), about 25 minutes, or very tender (Cuban style), 30 to 40 minutes. Drain, quickly removing the spindles, and serve at once; or keep warm in the cooking water over very low heat until ready to serve. Douse with a table sauce if you wish, and serve piping hot.

YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)

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.

YUCA WITH GARLIC SAUCE

Steps:

• Cook yuca in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) until fork-tender, about 25 minutes (thinner pieces may need less time and can be removed with a slotted spoon). Drain yuca and cut open lengthwise, discarding any thin fibrous cores, then cut yuca into 2-inch pieces. Keep warm in a bowl, covered.
• Stir together lime juice, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper until salt has dissolved. Cook onion and garlic in oil in a small skillet over medium heat, stirring occasionally, until softened but not colored, about 4 minutes. Pour lime-juice mixture, then hot garlic oil, over yuca and toss to coat.

CUBAN-STYLE YUCA

Steps:

• Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
• 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 yuca, and serve immediately.