Yucca With Garlic Sauce Yucca Con 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 GARLIC SAUCE (YUCA CON MOJO)



Yuca With Garlic Sauce (Yuca con Mojo) image

Yuca con mojo is a Cuban recipe that pairs the mild yuca root with bright flavors of citrus and the pungent taste of onions and garlic.

Provided by Hector Rodriguez

Categories     Dinner     Lunch     Side Dish

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ pounds yuca, peeled and cut into 1-inch chunks
1 to 2 large red onions, thinly sliced
1/4 cup fresh orange juice, plus zest for garnish, from half an orange
1/4 cup fresh lime juice, from 2 limes
1 tablespoon cilantro, chopped, plus leaves for garnish
6 garlic cloves, minced
1/4 cup olive oil
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
Salt and pepper to taste

Steps:

  • Gather the ingredients.
  • Boil yuca in salted water until tender, about 30 minutes.
  • Drain yuca and place it in a serving dish. Set aside, but keep warm by covering bowl. Don't allow it to come back to room temperature while you make garlic sauce.
  • Combine onions, orange juice, lime juice, cilantro, and garlic in a bowl. Pour mixture over yuca.
  • Heat olive oil, oregano, cumin, salt, and pepper in a heavy pan until hot, about 1 minute, being careful not to burn spices. Pour hot oil over yuca. Garnish with additional cilantro and orange zest, as desired.

Nutrition Facts : Calories 439 kcal, Carbohydrate 76 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 101 mg, Sugar 8 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g

YUCCA CON MOJO: YUCA WITH GARLIC SAUCE



Yucca con Mojo: Yuca with Garlic Sauce image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 pound yucca
1 white onion sliced
1/4 cup white vinegar
2 cloves garlic
1/2 cup olive oil
Salt

Steps:

  • Cover the yucca with cold salted water, bring to a boil, and cook the yucca until very tender, about 30 minutes.
  • Soak the onions in the vinegar for 30 minutes.
  • Crush the garlic and place in the oil. Heat the oil until almost smoking. Place the onions on top of the yucca. Pour the very hot oil over the yucca.

YUCCA WITH GARLIC SAUCE: YUCCA CON MOJO



Yucca With Garlic Sauce: Yucca Con Mojo image

Make and share this Yucca With Garlic Sauce: Yucca Con Mojo recipe from Food.com.

Provided by Cristina Barry

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

6 lbs whole yucca root, peeled and cut into 3-inch sections (fresh or frozen, 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 garlic cloves, finely minced, mashed to a paste with mortar and pestle
1/4 teaspoon ground cumin
1/3 cup bitter orange juice (or 1/3 cup mixture of 1/2 lime and 1/2 orange, reduce amount if a less tart taste is desired)
salt & 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.

Nutrition Facts : Calories 910.8, Fat 19.4, SaturatedFat 2.8, Sodium 1228.7, Carbohydrate 178.6, Fiber 8.7, Sugar 9.9, Protein 6.9

YUCA WITH GARLIC-CITRUS SAUCE: YUCCA CON MOJO



Yuca with Garlic-Citrus Sauce: Yucca con Mojo image

Provided by Aarón Sánchez

Categories     side-dish

Time 50m

Yield 2 servings

Number Of Ingredients 7

2 large cassavas or yucca, peeled and cut into 1-inch by 3-inch wedges
1 red onion, halved and sliced thinly into half moons
2 garlic cloves
1/2 bunch Italian parsley
1/2 bunch cilantro
2 limes, juiced
1/2 cup extra-virgin olive oil

Steps:

  • In a pot of boiling water, cook the yucca until tender, but not falling apart and losing its shape, about 10 minutes. Remove the yucca from the water, and dunk into an ice bath to stop the cooking process (shocking) and set aside.
  • Meanwhile, make the mojo. In a blender, place half of the red onion, garlic, parsley, cilantro, and lime juice. Start to puree and slowly drizzle in the olive oil. When well pureed, season with salt and pepper and set aside. Julienne the remaining half of the onion.
  • Heat 2 inches of oil in a deep cast iron skillet to 375 degrees F. Begin frying the partially cooked yucca until golden brown, about 5 minutes.
  • When uniform in color, remove the yucca from the oil and place in a bowl. Season with salt and pepper. Pour the mojo over the yucca, and garnish with the other half of the red onion.

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

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.

YUCA CON MOJO



Yuca con Mojo image

Yuca is among the most commonly eaten viandas - the local word for starchy fruits and vegetables, such as plantain and taro - in Puerto Rico. It is the root of the cassava, an extraordinarily resilient plant that was the principal food of the Indigenous Taínos of the island. Among its many preparations, this is my favorite: boiled yuca doused in a garlicky citrus mojo dressing, my grandmother's recipe. She never wrote it down, but my mother had it deep in her memory, and we cooked it together for this version you see here. The mojo will keep for several weeks in the fridge, and is also delicious on crispy fried tostones, roasted vegetables and fish.

Provided by Von Diaz

Categories     vegetables, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

2 pounds yuca (see Note)
1/4 cup kosher salt
1 cup olive oil
1 large white onion, sliced into thin circles
5 large garlic cloves, minced
1 teaspoon whole black peppercorns
2 dried bay leaves
1/2 teaspoon kosher salt
1/4 cup white vinegar

Steps:

  • Fill a large pot with water and bring to a boil over high heat.
  • Prepare the yuca: Fill a large bowl with water. Peel the yuca with a sharp peeler or paring knife, then chop it into 2-inch pieces, tossing them in the bowl of water as you go to avoid discoloration.
  • Make the mojo: Bring olive oil to a simmer in a deep skillet over medium heat. Add onion, garlic, peppercorns, bay leaves and 1/2 teaspoon salt, stirring well to incorporate. Cook until the onions are translucent and soft, stirring often and being careful not to let the onions brown, about 5 to 7 minutes. Remove from heat and add vinegar, and add salt to taste.
  • Once water is at a rolling boil, add 1/4 cup salt, then carefully add yuca. Boil for 20 to 30 minutes, until a sharp knife goes through easily, careful not to let yuca overcook and become mushy.
  • Drain yuca and transfer to a serving dish. Pour over warm mojo and serve.

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Top Asked Questions

How to cook Yucca mojo sauce?
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.
What is yuca with garlic sauce?
This is a version of yuca con mojo— yuca with garlic sauce. It's a delicious vegan Cuban dish, a combination of citrus, onions, garlic, spices and—of course—yuca.
What is Yuca con mojo?
This is a version of yuca con mojo— yuca with garlic sauce. It's a delicious vegan Cuban dish, a combination of citrus, onions, garlic, spices and—of course—yuca. It's a tasty alternative to potatoes as a side dish —in fact, yuca has been called the "better" white potato by those who are familiar with it.
How do you cook yucca and garlic?
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!

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