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