YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)
This is a staple of Cuba and of course, now of Miami. When you are preparing this recipe be sure to remove any "woody" parts from the center. You can use the frozen yucca or cassava, in place of the fresh. Just follow the package directions but add salt and lime juice to either.
Provided by Manami
Categories Grains
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 536.8, Fat 27.5, SaturatedFat 3.9, Sodium 1189.1, Carbohydrate 71.6, Fiber 3.7, Sugar 4.8, Protein 3
YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO
Provided by Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste. Turn the heat to low and leave the yucca in the hot water until ready to serve.
- For The Mojo Sauce: While the yucca cooks, prepare the mojo sauce. Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden. Add the garlic and the cumin and saute, stirring for a few seconds, until golden. Pour in the bitter orange juice. Season with salt and pepper, to taste. Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter. Cover with the mojo sauce and serve piping hot.
- In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork
YUCA WITH GARLIC-CITRUS SAUCE: YUCCA CON MOJO
Steps:
- In a pot of boiling water, cook the yucca until tender, but not falling apart and losing its shape, about 10 minutes. Remove the yucca from the water, and dunk into an ice bath to stop the cooking process (shocking) and set aside.
- Meanwhile, make the mojo. In a blender, place half of the red onion, garlic, parsley, cilantro, and lime juice. Start to puree and slowly drizzle in the olive oil. When well pureed, season with salt and pepper and set aside. Julienne the remaining half of the onion.
- Heat 2 inches of oil in a deep cast iron skillet to 375 degrees F. Begin frying the partially cooked yucca until golden brown, about 5 minutes.
- When uniform in color, remove the yucca from the oil and place in a bowl. Season with salt and pepper. Pour the mojo over the yucca, and garnish with the other half of the red onion.
YUCCA CON MOJO: YUCA WITH GARLIC SAUCE
Steps:
- Cover the yucca with cold salted water, bring to a boil, and cook the yucca until very tender, about 30 minutes.
- Soak the onions in the vinegar for 30 minutes.
- Crush the garlic and place in the oil. Heat the oil until almost smoking. Place the onions on top of the yucca. Pour the very hot oil over the yucca.
CUBAN-STYLE YUCA
Made with yuca, or cassava, a Latin American root vegetable similar to potatoes, this simple dish is the way my granny used to make it.
Provided by Cocina JNOTS
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 43.4 g, Fat 9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 204 mg, Sugar 2.6 g
YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO
Make and share this Yucca With Garlic Sauce: Yucca Con Mojo recipe from Food.com.
Provided by Cristina Barry
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water.
- Add the salt and bring to boil over high heat.
- Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes.
- Be careful not to overcook because yucca can turn into a gooey paste.
- Turn the heat to low and leave the yucca in the hot water until ready to serve.
- For The Mojo Sauce:.
- While the yucca cooks, prepare the mojo sauce.
- Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden.
- Add the garlic and the cumin and saute, stirring for a few seconds, until golden.
- Pour in the bitter orange juice.
- Season with salt and pepper, to taste.
- Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter.
- Cover with the mojo sauce and serve piping hot.
- In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork.
Nutrition Facts : Calories 910.8, Fat 19.4, SaturatedFat 2.8, Sodium 1228.7, Carbohydrate 178.6, Fiber 8.7, Sugar 9.9, Protein 6.9
YUCA WITH MOJO SAUCE
Yuca is a root vegetable that is a great alternative to potatoes, if you're in the mood for something different.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Number Of Ingredients 6
Steps:
- Peel and halve the yuca roots. Place yuca in a large pot with 1 teaspoon salt and cover with water. Bring to a boil and cook for 20 minutes or until just tender. Do not overcook or it will get slimy/mushy. When cooked, let sit in the warm water until ready to serve.
- Meanwhile, make Mojo sauce. Heat a small skillet over medium heat and add the olive oil. Add garlic, onion, and remaining teaspoon salt and cook until onion is softened, about 2 minutes. Turn off heat and whisk in the juice of one lemon.
- Drain yuca and transfer to serving dish. Drizzle Mojo over top and serve warm.
YUCA CON MOJO (BOILED YUCCA WITH GARLIC SAUCE)
Steps:
- Place the yucca in a large pot with water to cover about 1" above. Add the lime juice and lightly salt the water. Bring to a boil over medium-high heat. Reduce heat to medium, cover the pot and continue simmering for about 20-30 minutes or until yucca is tender, but not falling apart. Remove from heat and drain. Extract the string-like fiber from the inside middle of the yucca and discard. Cover and set aside. You may use a mortar and pestle or a food processor, and mash the garlic cloves together with the salt. In a deep skillet, add the olive oil, the mashed garlic, the chopped onions, and the lemon juice. Stir and heat over medium-high heat until it starts simmering. Remove from heat and pour over the cooked yucca. Serve as a side dish.
YUCA CON MOJO
Yuca is among the most commonly eaten viandas - the local word for starchy fruits and vegetables, such as plantain and taro - in Puerto Rico. It is the root of the cassava, an extraordinarily resilient plant that was the principal food of the Indigenous Taínos of the island. Among its many preparations, this is my favorite: boiled yuca doused in a garlicky citrus mojo dressing, my grandmother's recipe. She never wrote it down, but my mother had it deep in her memory, and we cooked it together for this version you see here. The mojo will keep for several weeks in the fridge, and is also delicious on crispy fried tostones, roasted vegetables and fish.
Provided by Von Diaz
Categories vegetables, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Fill a large pot with water and bring to a boil over high heat.
- Prepare the yuca: Fill a large bowl with water. Peel the yuca with a sharp peeler or paring knife, then chop it into 2-inch pieces, tossing them in the bowl of water as you go to avoid discoloration.
- Make the mojo: Bring olive oil to a simmer in a deep skillet over medium heat. Add onion, garlic, peppercorns, bay leaves and 1/2 teaspoon salt, stirring well to incorporate. Cook until the onions are translucent and soft, stirring often and being careful not to let the onions brown, about 5 to 7 minutes. Remove from heat and add vinegar, and add salt to taste.
- Once water is at a rolling boil, add 1/4 cup salt, then carefully add yuca. Boil for 20 to 30 minutes, until a sharp knife goes through easily, careful not to let yuca overcook and become mushy.
- Drain yuca and transfer to a serving dish. Pour over warm mojo and serve.
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