I discovered this tasty root when I was looking for a starchy alternative to sweet potatoes. So as you can imagine I was delighted when I saw this recipe. I have made my previous yuca recipe several times but was intrigued but the summery twist this recipe has. The lemon and lime are a great combo with the yuca, I’m positive you’ll enjoy.
Ingredients:
- 2 pounds of yuca
- 1/2 cup grass-fed butter
- 3 cloves of garlic, minced
- 1 large yellow onion, chopped
- Juice of 2 limes
- 1/3 cup lemon juice (about 3 lemons)
- Salt & pepper to taste
- Parsley for garnish
Instructions:
- Peel the yuca, cut it in half lengthwise, and cut it into 2-3 inch pieces. In a large soup pot, cover the yuca with water. Cover the pot with a lid and turn the burner to medium-high heat. Bring the water to a boil, and turn the heat down to medium-low. All the water to boil until the yuca is fork tender (about 30 minutes).
- Drain the yuca in a colonder, and allow it to cool. While the yuca is cooling prepare the sauce. Heat a large skillet over medium heat. Add one tablespoon of butter to the pan. When the butter is hot, add the minced garlic and onion. Saute until the onion is translucent (about 5 minutes). Add the remaining butter, lime juice and lemon juice. Season with salt & pepper to taste, and stir. Turn the heat down to low, and simmer for 10 minutes.
- Once the yuca is cool to the touch, remove the fibrous center from each piece. Place the yuca in the skillet, and toss with the garlic sauce.
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