Yucca With Garlic Mojo Recipes

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YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)



Yucca With Garlic Sauce (Yuca Con Mojo) image

This is a staple of Cuba and of course, now of Miami. When you are preparing this recipe be sure to remove any "woody" parts from the center. You can use the frozen yucca or cassava, in place of the fresh. Just follow the package directions but add salt and lime juice to either.

Provided by Manami

Categories     Grains

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs yucca root, halved & in chunks
1 teaspoon salt
1 lime, juice of
6 garlic cloves, mashed
1 teaspoon salt
1/3 cup fresh lemon juice
1/2 cup olive oil
1 onion, chopped fine

Steps:

  • Place yucca in saucepan; until yucca is just covered, add salt and lime juice and bring to a boil.
  • Reduce heat, cover and simmer until tender--about 30 minutes.
  • Drain and keep warm.
  • Mash garlic cloves into salt with mortar and pestle (or use food processor).
  • Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
  • Toss yucca & sauce "lightly" cooking to saute over medium heat; till barely brown but not CRISP!
  • Serve.

Nutrition Facts : Calories 536.8, Fat 27.5, SaturatedFat 3.9, Sodium 1189.1, Carbohydrate 71.6, Fiber 3.7, Sugar 4.8, Protein 3

YUCA WITH MOJO SAUCE



Yuca with Mojo Sauce image

Yuca is a root vegetable that is a great alternative to potatoes, if you're in the mood for something different.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Number Of Ingredients 6

2 pounds yuca (about 2 yuca)
2 teaspoons coarse salt
1/2 cup extra-virgin olive oil
6 garlic cloves, well minced
1/2 small white onion, thinly sliced
1 lemon, juiced

Steps:

  • Peel and halve the yuca roots. Place yuca in a large pot with 1 teaspoon salt and cover with water. Bring to a boil and cook for 20 minutes or until just tender. Do not overcook or it will get slimy/mushy. When cooked, let sit in the warm water until ready to serve.
  • Meanwhile, make Mojo sauce. Heat a small skillet over medium heat and add the olive oil. Add garlic, onion, and remaining teaspoon salt and cook until onion is softened, about 2 minutes. Turn off heat and whisk in the juice of one lemon.
  • Drain yuca and transfer to serving dish. Drizzle Mojo over top and serve warm.

YUCCA WITH GARLIC MOJO



Yucca with Garlic Mojo image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 7

2 pounds yuca, peeled, halved and cut into bite sized cubes
1 1/2 teaspoons salt
3 tablespoons olive oil
7 cloves garlic, minced
Juice of 1 1/2 lemons
1/2 bunch cilantro, leaves only, finely chopped
1/2 red bell pepper, cored, seeded, white ribs removed, and cut into fine julienne

Steps:

  • In a large saucepan, combine the yucca with enough water to cover by at least 2 inches and add the salt. Bring the water to a boil over medium-high heat. Reduce the heat to low, cover and simmer gently for 30 minutes, until the yucca is fork-tender but still intact.
  • Drain the yucca in a colander. Heat the olive oil in a large skillet over medium heat. Add the yucca and stir occasionally for 5 minutes, until slightly browned. Add the garlic and lemon juice and toss to coat the vegetables evenly. Cook for 2 minutes, just to release the aroma of the garlic, and add the cilantro and bell pepper julienne. Toss again just to mix and transfer to a warm serving platter.

YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO



Yucca with Garlic Sauce: Yucca con Mojo image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

6 pounds whole yucca (fresh or frozen), peeled and cut into 3-inch sections (about 5 pounds trimmed weight or 5 pounds frozen chunks)
1 tablespoon salt
1/2 cup extra-virgin olive oil
2 small Spanish onions, sliced into thin rings
12 cloves garlic, finely minced or mashed to a paste with mortar and pestle
1/4 teaspoon ground cumin
1/3 cup bitter orange juice or a mixture of lime juice and orange juice (reduce amount if a less tart taste is desired)
Salt and freshly ground black pepper

Steps:

  • Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste. Turn the heat to low and leave the yucca in the hot water until ready to serve.
  • For The Mojo Sauce: While the yucca cooks, prepare the mojo sauce. Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden. Add the garlic and the cumin and saute, stirring for a few seconds, until golden. Pour in the bitter orange juice. Season with salt and pepper, to taste. Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter. Cover with the mojo sauce and serve piping hot.
  • In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork

YUCCA WITH GARLIC MOJO



Yucca With Garlic Mojo image

Nice if you like Yucca. Recipe Source:TOO HOT TAMALES with Susan Feniger and Mary SueMilliken From the TV FOOD NETWORK - (Show # TH-6220broadcast 03-10-1997) Downloaded from their Web-Site -http://www.foodtv.com

Provided by Crabbycakes

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs yucca root, peeled,halved,and xx,cut bite-sized cubes
1 1/2 teaspoons salt
3 tablespoons olive oil
7 cloves garlic, minced
1 1/2 lemons, juice of
1/2 bunch cilantro, leaves only,finely chopped
1/2 red bell pepper, cored,seeded,xx,cut fine julienne

Steps:

  • In a large saucepan, combine the yucca with enough water to cover by at least 2 inches and add the salt.
  • Bring the water to a boil over medium-high heat.
  • Reduce the heat to low, cover and simmer gently for 30 minutes, until the yucca is fork-tender but still intact.
  • Drain the yucca in a colander.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the yucca and stir occasionally for 5 minutes, until slightly browned.
  • Add the garlic and lemon juice and toss to coat the vegetables evenly.
  • Cook for 2 minutes, just to release the aroma of the garlic, and add the cilantro and bell pepper julienne.
  • Toss again just to mix and transfer to a warm serving platter.

Nutrition Facts : Calories 313.1, Fat 7.2, SaturatedFat 1.1, Sodium 604.8, Carbohydrate 60.5, Fiber 3.1, Sugar 3.3, Protein 2.5

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