Directions:
- In a large saucepan, combine the yucca with enough water to cover by at least 2 inches and add the salt. Bring the water to a boil over medium-high heat. Reduce the heat to low, cover and simmer gently for 30 minutes, until the yucca is fork-tender but still intact.
- Drain the yucca in a colander. Heat the olive oil in a large skillet over medium heat. Add the yucca and stir occasionally for 5 minutes, until slightly browned. Add the garlic and lemon juice and toss to coat the vegetables evenly. Cook for 2 minutes, just to release the aroma of the garlic, and add the cilantro and bell pepper julienne. Toss again just to mix and transfer to a warm serving platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331 Kcal (1386 kJ) | ||
| Calories from fat | 90.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.06g | 15% | |
|---|---|---|---|
| Sodium | 892.31mg | 37% | |
| Potassium | 388.77mg | 8% | |
| Total Carbs | 57.59g | 19% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 1.73g | 3% | |
| Vitamin C | 30.7mg | 51% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.3mg | 24% | |
| Calcium | 37.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 188.4 Kcal (789 kJ) | ||
| Calories from fat | 51.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 15% | |
|---|---|---|---|
| Sodium | 507.9mg | 37% | |
| Potassium | 221.29mg | 8% | |
| Total Carbs | 32.78g | 19% | |
| Sugars | 1.95g | 14% | |
| Dietary Fiber | 1.83g | 13% | |
| Protein | 0.98g | 3% | |
| Vitamin C | 17.4mg | 51% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 2.4mg | 24% | |
| Calcium | 21.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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