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Cuban-Style Yuca

Rated as 4.24 out of 5 Stars

"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."
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Ingredients

30 m servings 268 cals
Original recipe yields 6 servings

Directions

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  1. 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.
  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 yuca, and serve immediately.

Nutrition Facts


Per Serving: 268 calories; 9 g fat; 43.4 g carbohydrates; 5.7 g protein; 0 mg cholesterol; 204 mg sodium. Full nutrition

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Reviews

Read all reviews 43
  1. 55 Ratings

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Most helpful positive review

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.

Most helpful critical review

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.

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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.

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.

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 ti...

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 fr...

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

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.

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

My husband is from Brazil and just boils the yucca which I find boring. This recipe is perfect... we both enjoyed it.

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...