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Total Time
55mins
Prep 15 mins
Cook 40 mins

Nice if you like Yucca. Recipe Source:TOO HOT TAMALES with Susan Feniger and Mary SueMilliken From the TV FOOD NETWORK - (Show # TH-6220broadcast 03-10-1997) Downloaded from their Web-Site -http://www.foodtv.com

Ingredients Nutrition

  • 2 lbs yucca root, peeled,halved,and xx,cut bite-sized cubes
  • 1 12 teaspoons salt
  • 3 tablespoons olive oil
  • 7 cloves garlic, minced
  • 1 12 lemons, juice of
  • 12 bunch cilantro, leaves only,finely chopped
  • 12 red bell pepper, cored,seeded,xx,cut fine julienne

Directions

  1. In a large saucepan, combine the yucca with enough water to cover by at least 2 inches and add the salt.
  2. Bring the water to a boil over medium-high heat.
  3. Reduce the heat to low, cover and simmer gently for 30 minutes, until the yucca is fork-tender but still intact.
  4. Drain the yucca in a colander.
  5. Heat the olive oil in a large skillet over medium heat.
  6. Add the yucca and stir occasionally for 5 minutes, until slightly browned.
  7. Add the garlic and lemon juice and toss to coat the vegetables evenly.
  8. Cook for 2 minutes, just to release the aroma of the garlic, and add the cilantro and bell pepper julienne.
  9. Toss again just to mix and transfer to a warm serving platter.
Most Helpful

Went into the gardem to grab some cilantro and found the slugs got there first. Since the yucca was alreadyy boiling, I decided to use scallions which changed the flavor of the dish quite a bit, though nonetheless tasty. Looking forward to making this again as specified.