Yucca With Garlic Sauce: Yucca Con Mojo

Name: Yucca With Garlic Sauce: Yucca Con Mojo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 6 lbs whole yucca root, peeled and cut into 3-inch sections (fresh or frozen, about 5 pounds trimmed weight or 5 pounds frozen chunks); 1 tablespoon salt; 1/2 cup extra virgin olive oil; 2 small Spanish onions, sliced into thin rings; 12 garlic cloves, finely minced, mashed to a paste with mortar and pestle; 1/4 teaspoon ground cumin; 1/3 cup bitter orange juice (or 1/3 cup mixture of 1/2 lime and 1/2 orange, reduce amount if a less tart taste is desired); salt & freshly ground black pepper

(2)

Recipe by Cristina Barry

Recipe courtesy Maricel Presilla www.foodtv.com

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READY IN: 45mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

6

lbs whole yucca root, peeled and cut into 3-inch sections (fresh or frozen, about 5 pounds trimmed weight or 5 pounds frozen chunks)
1

tablespoon salt
¹⁄₂

cup extra virgin olive oil
2

small Spanish onions, sliced into thin rings
12

garlic cloves, finely minced, mashed to a paste with mortar and pestle
¹⁄₄

teaspoon ground cumin
¹⁄₃

cup bitter orange juice (or 1/3 cup mixture of 1/2 lime and 1/2 orange, reduce amount if a less tart taste is desired)
salt & freshly ground black pepper

DIRECTIONS

Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water.
Add the salt and bring to boil over high heat.
Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes.
Be careful not to overcook because yucca can turn into a gooey paste.
Turn the heat to low and leave the yucca in the hot water until ready to serve.
For The Mojo Sauce:
While the yucca cooks, prepare the mojo sauce.
Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden.
Add the garlic and the cumin and saute, stirring for a few seconds, until golden.
Pour in the bitter orange juice.
Season with salt and pepper, to taste.
Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter.
Cover with the mojo sauce and serve piping hot.
In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork.