Cuban-Style Yucca

Cuban-Style Yucca

35
Cocina JNOTS 4

"Made with yucca, or cassava, a Latin American root vegetable similar to potatoes, this simple dish is the way my granny used to make it."
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Ingredients

30 m servings 268 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the yucca 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.
  2. 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 yucca, and serve immediately.

Reviews

35
  1. 47 Ratings

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Most helpful positive review

i am cuban and this is great but my mom showed me that instead of cooking the onions garlic and lemon juice with the olive oil. all you have to do is put the olive oil in the pan till it gets re...

Most helpful critical review

Its o.k. In Puerto Rico we would add to that sauces sugar, fresh orange juice, cilantro, black pepper, fresh lime juice, butter and vinegar.

Its o.k. In Puerto Rico we would add to that sauces sugar, fresh orange juice, cilantro, black pepper, fresh lime juice, butter and vinegar.

i am cuban and this is great but my mom showed me that instead of cooking the onions garlic and lemon juice with the olive oil. all you have to do is put the olive oil in the pan till it gets re...

I followed the recipe as indicated but I would say you have to cook the yucca for more than 15 mins because mine was still hard.

You must always boil yucca for at least 25 minutes! 15 minutes just doesn't cut it unless you slice it so thin it falls apart. This is a wonderful recipe other than the mis-calculated cooking ti...

My lovily cuban neighbor shared many recipes with me when he saw my love for cooking, as with many reviews given, the cook time is a bit off, as the yucca in the markets is not as good as the fr...

great recipe, served this with yellow rice and a mojo pork roast..

This came out really well, though I doubled the amount of lemon juice and added the same amount of lime juice for added acidity, as I tend to like my food more sour.

This superior to any yucca I have had in any Latin restaurants. It’s so simply and authentic. I just added a little salt to taste. A perfect 5 star

My husband is from Brazil and just boils the yucca which I find boring. This recipe is perfect... we both enjoyed it.