Cuban Yuca con Mojo (Yuca with Garlic Sauce)
This delicious cuban yuca with citrus garlic mojo sauce is really simple to make. Also it’s full of tons of health benefits!
Servings: 8 people
Calories: 297kcal
Equipment
- Knife Set
- Dutch Oven
- Strainer
Ingredients
- 2 lb. (900g) yuca root
- ½ cup (113g) butter
- 1 large onion , chopped
- 3 cloves garlic , minced
- 2 limes , juiced
- 1/3 cup lemon juice
- Salt and black pepper , to taste
- Fresh parsley , for garnish
Instructions
- Trim off the yuca ends and slice the root into 2 or 3-inch pieces. Make a slit in the skin from top to bottom. Insert a knife under the skin and slightly twist it to loosen the skin. Alternatively, you can set each piece side up and cut the skin off using a knife.
- Get rid of both the waxy brown skin and pink layer inside. Also, if there are any dark areas on the white flesh, cut them off. If the discoloration runs through out the whole root, it may have gone bad and you have to discard it.
- Now you have to remove the woody core. Set each piece side up and cut in half lengthwise. Next, cut in half once again so the root is now quartered and the core is exposed. Cut if off from each piece. Lastly, cut into chunks.
- Transfer the yuca into a large pot and cover with water. Cover with a lid and bring to a boil. Cook on medium-low for about 30 minutes, until the root is fork tender. Drain and allow to cool.
- Heat a tablespoon of butter in a skillet. Add the onion and cook for 3-5 minutes, until translucent. Add the garlic and cook for 30 seconds more, until fragrant. Add the remaining butter, lime juice, and lemon juice. Season with salt and black pepper. Stir well and simmer on a low heat for about 10 minutes.
- Add the cooked yuca chunks into the skillet and toss with the garlic sauce. Garnish with fresh parsley.
Notes
Adapted from "Gather The Art Of Paleo Entertaining" by Bill Staley.
Nutrition
Calories: 297kcal | Carbohydrates: 46.9g | Protein: 2g | Fat: 11.9g | Cholesterol: 30.5mg | Sodium: 313.9mg | Sugar: 3.2g