Boiled Yuca Yuca Hervida Recipes

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BOILED YUCA (YUCA HERVIDA)



Boiled Yuca (Yuca Hervida) image

Provided by Maricel Presilla

Categories     Side     Christmas     Low Fat     Vegetarian     Root Vegetable     Healthy     Vegan     Yuca     Boil     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 2

3 pounds fresh yuca, peeled and cut into 3-inch sections (about 2 pounds trimmed weight), or 2 pounds frozen yuca
1 tablespoon salt

Steps:

  • Place the yuca, 3 quarts water, and salt in a 4-quart saucepan and bring to a boil over high heat. Reduce the heat to medium and cook at a gentle boil until either fork-tender (Paraguayan style), about 25 minutes, or very tender (Cuban style), 30 to 40 minutes. Drain, quickly removing the spindles, and serve at once; or keep warm in the cooking water over very low heat until ready to serve. Douse with a table sauce if you wish, and serve piping hot.

PUERTO RICAN-STYLE AJí DULCE SAUCE (AJILIMóJILI)



Puerto Rican-Style Ají Dulce Sauce (Ajilimójili) image

Provided by Maricel Presilla

Categories     Sauce     Garlic     Pepper     Hot Pepper     Chile Pepper

Yield Makes about 2 1/4 cups

Number Of Ingredients 11

12 Caribbean sweet peppers (ajíes dulces)
1 cubanelle pepper, seeded and coarsely chopped
1/2 Scotch Bonnet or habanero chile, seeded
7 garlic cloves, peeled
1 small yellow onion (about 5 ounces), coarsely chopped (about 1 cup)
1 cup extra-virgin olive oil
1/3 cup distilled white vinegar
1 bunch cilantro, leaves stripped from stems (about 2 cups)
1 1/4 teaspoons salt, or to taste
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin

Steps:

  • Combine all the ingredients in a food processor or blender and process to a coarse emerald-green sauce. The sauce will keep in the refrigerator, tightly covered, for 2 to 3 days.

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