Yucca with Garlic Mojo
Transform your dinner table with this vibrant and flavor-packed Yucca with Garlic Mojo recipe, a dish that celebrates the rich, earthy taste of yucca (cassava) paired with a zesty garlic mojo sauce. The yucca, boiled to tender perfection, is elevated by the warm, aromatic sauce made with golden sautéed garlic, tangy orange and lime juices, and a hint of cumin for depth. This easy-to-make dish boasts bold Cuban-inspired flavors and is a gluten-free, naturally vegan option that’s perfect as a hearty side or a satisfying main. Garnished with fresh parsley or cilantro, it’s as visually appealing as it is delicious. Whether you're introducing yucca to your dinner guests or indulging in a familiar favorite, this recipe is sure to please. Perfect for those searching for unique yucca recipes, garlic mojo sauce ideas, and simple yet impressive vegan-friendly dishes!
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Recipe Information
Ingredients
- 2 pounds yucca (cassava)
- 1 tablespoon salt
- 6 large garlic cloves
- 1 cup olive oil
- 0.33 cup orange juice
- 2 tablespoons lime juice
- 0.5 teaspoon ground cumin
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley or cilantro (optional, for garnish)
Instructions
Peel the thick outer skin of the yucca using a knife, then cut the yucca into 3-4 inch chunks.
Place the yucca chunks in a large pot and fill with water to fully cover them. Add the salt to the water and bring it to a boil over high heat.
Reduce the heat to medium and let the yucca cook for 25-30 minutes, or until the yucca becomes tender and can be easily pierced with a fork. The flesh should feel soft and the fiber in the center should easily pull apart.
While the yucca cooks, prepare the garlic mojo sauce. Start by peeling and finely slicing the garlic cloves.
In a small saucepan, heat the olive oil over medium-low heat. Once warm, add the sliced garlic and cook gently, stirring frequently, until fragrant and slightly golden, about 3-4 minutes. Be careful not to burn the garlic.
Lower the heat to the minimum setting and stir in the orange juice, lime juice, ground cumin, and ground black pepper. Allow the mixture to heat through for 1 minute, then remove it from heat. Taste and adjust seasoning as desired.
Once the yucca is cooked, drain it well and remove the fibrous core from the center of each piece if not already dislodged.
Place the cooked yucca on a serving platter or individual plates and spoon the garlic mojo sauce generously over the top.
Garnish with fresh parsley or cilantro if desired, and serve warm.
Nutrition Facts
Calories |
3582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.4 g | 292% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 21.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 372.1 g | 135% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 23.1 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2867 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
