Made with yuca, or cassava, a Latin American root vegetable similar to potatoes, this simple dish is the way my granny used to make it.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the yuca 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.

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  • 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 yuca, and serve immediately.

Nutrition Facts

268 calories; protein 5.7g 11% DV; carbohydrates 43.4g 14% DV; fat 9g 14% DV; cholesterol 0mg; sodium 204mg 8% DV. Full Nutrition
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Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/27/2008
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. Read More
(113)

Most helpful critical review

Rating: 3 stars
11/16/2007
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. Read More
(193)
65 Ratings
  • 5 star values: 33
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
11/16/2007
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. Read More
(193)
Rating: 4 stars
08/27/2008
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. Read More
(113)
Rating: 4 stars
03/15/2010
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. Read More
(72)
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Rating: 4 stars
10/11/2011
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 chives...it looks really yummy on the picture. Read More
(36)
Rating: 5 stars
12/16/2007
great recipe served this with yellow rice and a mojo pork roast.. Read More
(25)
Rating: 5 stars
07/13/2009
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. Read More
(20)
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Rating: 5 stars
10/12/2007
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 Read More
(17)
Rating: 5 stars
11/09/2010
My husband is from Brazil and just boils the yucca which I find boring. This recipe is perfect... we both enjoyed it. Read More
(16)
Rating: 5 stars
10/13/2007
The Upperwest side girls got together to do some new side for Thanksgiving. This one was the best for all the cassava/yucca recipe. The yucca need to cook a little longer than 15 minutes. It was very good and it made the list for The upperwest side girls thanksgiving feast of 45 people. It easy and very good. It a keeper. Thanks Cocina jnots Read More
(16)
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