Yuca with Garlic Sauce
Yuca is peeled, cut into chunks, and boiled in salted water until fork tender, then drained and cored. Red onion is sautéed in olive oil, garlic is added briefly, and lemon or lime juice and salt finish the sauce. The warm garlic-onion sauce is poured over the boiled yuca and served. It's a simple, naturally gluten-free Latin American side dish.
Equipment
- 1 Large pot
- 1 Large skillet
- 1 Colander
- Knife and cutting board
- 1 Serving bowl
Ingredients
- 2 pounds yuca peeled and chopped into large chunks (about 2 inches)
- 5 cups water
- ½ teaspoon salt for the boiling water
- ¼ cup extra-virgin olive oil
- 1 medium red onion sliced
- 4 cloves garlic chopped
- ¼ cup lemon or lime juice
- 1 teaspoon salt or to taste (for the sauce)
Instructions
- Prep the yuca: Cut the top off the root, then peel and discard the skin. Cut the white flesh into large chunks, about 2 inches long.
- Boil: Bring the yuca to a boil in a large pot with the water and ½ teaspoon salt. Reduce the heat and simmer for 20 minutes, or until fork tender.
- Drain and core: Remove the yuca from the heat and drain in a colander. Split the pieces in half lengthwise, remove the tough core, and place in a serving bowl.
- Sauté the onion: In the large skillet, sauté the onion in the olive oil over medium-high heat for 2 to 3 minutes.
- Add the garlic: Add the garlic and cook, stirring, for 30 seconds.
- Finish the sauce: Add the lemon or lime juice and the 1 teaspoon salt and cook for 2 minutes so the flavors meld.
- Serve: Pour the onion and garlic sauce over the boiled yuca and serve.
