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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Yucca Root Ingredients:
2 lbs yucca root, peeled, halved and cut into spears |
1 1/2 teaspoons salt |
3 tablespoons olive oil |
7 garlic cloves, minced |
1 1/2 lemons |
1/2 bunch cilantro, leaves only, finely chopped |
1/2 red bell pepper, cored, seeded, cut fine julienne |
Directions:
1. In a large saucepan, combine the yucca with enough water to cover by at least 2 inches and add the salt.
2. Bring the water to a boil over medium-high heat.
3. Reduce the heat to low, cover and simmer gently for 30 minutes, until the yucca is fork-tender but still intact.
4. Drain the yucca in a colander.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the yucca and stir occasionally for 5 minutes, until slightly browned.
7. Add the garlic and lemon juice and toss to coat the vegetables evenly.
8. Cook for 2 minutes, just to release the aroma of the garlic, and add the cilantro and bell pepper julienne.
9. Toss again just to mix and transfer to a warm serving platter.
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