Cuban-Style Yucca Recipe -
Cuban-Style Yucca Recipe
  • READY IN 30 mins

Cuban-Style Yucca

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2010

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

Most Helpful Critical Review
Nov 16, 2007

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.

Aug 27, 2008

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.

Mar 15, 2010

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.

Oct 11, 2011

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 fresh that AL would bring over from his garden, if fresh, than about 20 mins if not fresh than 25-30, some things he recommended: Lime juice instead of lemon, it gives a different dimention, I also was told to heat the oil than pour over the lemon or lime, garlic, and zest, if you like, along with a couple pats of butter, it gives a lovily addition to this dish. I than garnish with citantro, and finely chopped green onion... but will be trying the looks really yummy on the picture.

Dec 16, 2007

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

Jul 13, 2009

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.

Oct 12, 2007

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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