Garlic Roasted Yuca Recipes
BOILED YUCA WITH PICKLED RED ONION AND ROASTED GARLIC
Provided by Food Network
Number Of Ingredients 9
Steps:
- To cook yuca, place pieces in a saucepot and cover with cold water and bring it to a boil over medium-high heat. Once at a boil, lower the temperature and simmer until yuca is tender. Next, place red onion slices in a sauce pot with the vinegar, water, peppercorns, coriander, and 1 bay leaf. Bring the onions to a boil and remove from the heat to cool at room temperature. Once the yuca is tender strain and place in a serving bowl. Spoon the onions over the yuca. Serve with roasted garlic and hot sauce. Season with salt and pepper.
YUCA WITH GARLIC SAUCE
Provided by Melissa Roberts
Categories Garlic Onion Side Vegetarian Quick & Easy Lime Yuca Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 6
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.
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- In a saucepan, add yuca with enough salted water to cover the yuca. Bring to a boil then reduce heat. Cover and simmer for about 30 minutes until the yuca is fork tender. Careful not to overcook it or you run the risk of the yuca getting too mushy.
- Meanwhile, in a large saucepan, heat the olive oil at medium heat. Add the sliced onions and sauté for 5 minutes until they are softened and translucent. Add in the minced garlic, pinch of black pepper, and salt to taste (start with 1/4 teaspoon then adjust to taste). Sauté the garlic for 30 seconds until fragrant then whisk in the sour orange juice until all is combined. Set aside.
- Drain the yuca, transfer to a large bowl with a lid and remove the stringy, fibrous core from the center of each piece of yuca, if desired.
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