Yuca Gratin Recipes

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CUBAN-STYLE YUCA



Cuban-Style Yuca image

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.

Provided by Cocina JNOTS

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6

2 pounds yuca, peeled and sliced lengthwise
½ teaspoon salt
¼ cup olive oil
½ onion, diced
4 cloves garlic, minced
½ teaspoon fresh lemon juice

Steps:

  • 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.
  • 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 : Calories 268.3 calories, Carbohydrate 43.4 g, Fat 9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 204 mg, Sugar 2.6 g

GRATIN YUCCA



Gratin Yucca image

Provided by Food Network

Number Of Ingredients 4

Fried yucca slices
1/2 cup milk
1/4 cup grated cheese
1 tablespoon margarine

Steps:

  • Mix all the ingredients together and season with salt and pepper. Bake in a preheated 350 degree oven for 20 minutes.

YUCA GRATIN



Yuca Gratin image

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Root Vegetable     Yuca     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

1 1/2 pounds frozen yuca (not thawed; do not substitute fresh)
2 cups heavy cream
2 garlic cloves, finely chopped
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Cook yuca in a 4- to 5-quart pot of boiling salted water until fork-tender, about 25 minutes (thinner pieces may need less time and can be removed early with a slotted spoon).
  • While yuca cooks, bring cream, garlic, salt, and pepper just to a boil, uncovered, in a 2-quart saucepan over moderate heat, then remove from heat.
  • Drain yuca. When cool enough to handle, remove and discard thin fibrous cores if necessary, then cut yuca crosswise into 1/4-inch-thick slices. Layer slices evenly in a 2- to 2 1/2-quart shallow ovenproof baking dish.
  • Pour cream mixture over yuca. Bake gratin until cream is thickened and top is golden brown in spots, about 30 minutes.

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