Recipe by Cocina JNOTS
"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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yucca, peeled and sliced lengthwise
fresh lemon juice
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 really hot then pour it over the garlic lemon juice and onions it comes our evn better try it
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 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 time, however.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 81
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