Yucca with Garlic Sauce Yucca Con Mojo
Transform your table with the vibrant, tropical flavors of Yucca with Garlic Sauce (Yuca con Mojo). This beloved Latin American dish features tender, boiled yucca root (cassava) smothered in a zesty garlic-lime sauce, enhanced by the warmth of cumin and the tang of white vinegar. The dish is finished with golden sautéed onions and optional fresh parsley for a pop of color. Perfect as a flavorful side dish or light vegetarian centerpiece, this recipe is easy to make, requiring only 45 minutes from start to finish. Serve it warm and let the bold, citrusy mojo sauce transport your taste buds to the sun-drenched Caribbean! Keywords: yucca recipe, garlic sauce, yuca con mojo, authentic Latin flavors, cassava dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs yucca root (cassava)
- 2 tsp salt
- 6 large garlic cloves
- 0.25 cup olive oil
- 3 tbsp fresh lime juice
- 1 tbsp white vinegar
- 0.5 tsp ground cumin
- 1 medium onion
- 1 tbsp chopped fresh parsley (optional)
- 8 cups water
Instructions
Peel the yucca root: Cut off the ends, then slice it into 3-inch sections. Use a paring knife to remove the thick, waxy brown skin and the pinkish thin layer underneath. Rinse the pieces thoroughly.
In a large pot, bring 8 cups of water to a boil and add 2 teaspoons of salt.
Add the yucca pieces to the boiling water and cook for 25-30 minutes, or until fork-tender. The yucca should be soft but not falling apart. Drain the cooked yucca and set aside.
While the yucca is cooking, prepare the garlic sauce (mojo): Mince the garlic cloves finely or crush them using a mortar and pestle.
Heat olive oil in a small saucepan over medium heat. Once the oil is warm (but not smoking), add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to brown the garlic.
Add the fresh lime juice, white vinegar, ground cumin, and a pinch of salt to the saucepan. Stir well and cook for 1-2 minutes, then remove from heat.
Slice the onion into thin rings or strips. In a separate small skillet, sauté the onion in a bit of olive oil over medium heat until translucent and slightly golden, about 5 minutes.
To serve, arrange the cooked yucca on a serving platter. Drizzle the garlic sauce (mojo) over the yucca, ensuring all pieces are coated.
Top the dish with the sautéed onions and garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4920 mg | 214% | |
| Total Carbohydrate | 377.3 g | 137% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 23.3 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2942 mg | 63% | |
*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.
