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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 pounds yuca, peeled, halved and cut into bite sized cubes |
1 1/2 teaspoons salt |
3 tablespoons olive oil |
7 cloves garlic, minced |
juice of 1 1/2 lemons |
1/2 bunch cilantro, leaves only, finely chopped |
1/2 red bell pepper, cored, seeded, white ribs removed, and cut into 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. 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.
2. 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.
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