In this recipe for Yuca con Mojo, starchy cassava, boiled until tender and brightened with a citrusy marinade, makes a great side dish for grilled or roasted meats. This recipe was published in our March 2011 issue as a part of Dorothy Irwin’s piece on cassava, Taking Root.
- 3 lb. cassava, peeled
- Kosher salt, to taste
- 1⁄2 cup olive oil
- 16 cloves garlic, finely chopped
- 2⁄3 cup sour orange or lime juice
- 2 tbsp. roughly chopped oregano
- Freshly ground black pepper, to taste
- Cut cassava into 3″ lengths, then lengthwise into 6 sections; using a knife, cut away inner core of each. Place cassava in a 4-qt. saucepan and cover with cold water; season with salt and bring to a boil. Cook until cassava is tender, 8–10 minutes. Drain and set aside.
- While cassava is cooking, make sauce: Heat oil in a small saucepan over medium heat; add garlic and cook, stirring occasionally, until garlic is fragrant and sizzling but not browned, 3–4 minutes. Transfer to a bowl; whisk in juice and oregano; add cassava, season with salt and pepper, and toss. Let sit for 10 minutes to marry flavors.