Saveur

Photo: Christopher Hirsheimer

SERVES 4

We discovered this distinctly Cuban side dish at La Fontana, a paladar—a privately run home-restaurant—in Havana.

2 lbs. yucca, halved crosswise, peeled, and cut into
   thick wedges
Salt
1⁄4 cup olive oil
1⁄4 cup vegetable oil
3 scallions, trimmed and minced
3 cloves garlic, peeled and minced
1 tbsp. chopped fresh parsley
Juice of 1 lime

1. Put yucca in a medium pot, cover with cold water by 2", and add a pinch of salt. Simmer over medium-high heat until very soft and slightly translucent, 30–40 minutes. Drain, then arrange on a platter.

2. Meanwhile, heat olive and vegetable oils in a medium skillet over medium heat. Add scallions and garlic, season to taste with salt, and cook, stirring often, until soft, about 5 minutes. Remove skillet from heat and stir in parsley and lime juice. Serve yucca drizzled with the warm garlic sauce.

This article was first published in Saveur in Issue #42