Jun 14, 2007
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Yucca with Garlic Sauce

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Yucca with Garlic Sauce Credit: Christopher Hirsheimer
(Yuca con Mojo)

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.

Yucca with Garlic Sauce

This article was first published in Saveur in Issue #42

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