Yuca with Garlic Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (side dish) servings
- 1 tablespoon distilled white vinegar
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice
- 1/2 cup finely chopped onion
- 5 garlic cloves, finely chopped
- Carbohydrate 69 g(23%)
- Fat 14 g(22%)
- Fiber 4 g(14%)
- Protein 3 g(6%)
- Saturated Fat 2 g(10%)
- Sodium 26 mg(1%)
- Calories 409
Preparation Cook yuca in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) until fork-tender, about 25 minutes (thinner pieces may need less time and can be removed with a slotted spoon). Drain yuca and cut open lengthwise, discarding any thin fibrous cores, then cut yuca into 2-inch pieces. Keep warm in a bowl, covered. Stir together lime juice, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper until salt has dissolved. Cook onion and garlic in oil in a small skillet over medium heat, stirring occasionally, until softened but not colored, about 4 minutes. Pour lime-juice mixture, then hot garlic oil, over yuca and toss to coat.
Preparation Cook yuca in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) until fork-tender, about 25 minutes (thinner pieces may need less time and can be removed with a slotted spoon). Drain yuca and cut open lengthwise, discarding any thin fibrous cores, then cut yuca into 2-inch pieces. Keep warm in a bowl, covered. Stir together lime juice, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper until salt has dissolved. Cook onion and garlic in oil in a small skillet over medium heat, stirring occasionally, until softened but not colored, about 4 minutes. Pour lime-juice mixture, then hot garlic oil, over yuca and toss to coat.
