|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 76g||28%|
|Dietary Fiber 4g||15%|
|Total Sugars 8g|
|Vitamin C 52mg||261%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a version of yuca con mojo—yuca with garlic sauce. It's a delicious vegan Cuban dish, a combination of citrus, onions, garlic, spices and—of course—yuca. It's a tasty alternative to potatoes as a side dish—in fact, yuca has been called the "better" white potato by those who are familiar with it.
A staple of the Caribbean diet and very popular in African and Asian cuisine, this tuber is usually available in large U.S. grocery stores as well, either fresh or frozen. You might have to hunt for it a bit, however—it's also sometimes called cassava, manioc or good old American tapioca, so you may want to look for it under these other names.
"For a taste of summer all year round, this dish hits the spot. It's an easy starch side to mix things up with major flavor." —Lauryn Bodden
1 1/2 pounds yuca, peeled and cut into 1-inch chunks
1 to 2 large red onions, thinly sliced
1/4 cup freshly squeezed orange juice (from about half an orange), plus zest for garnish
1/4 cup freshly squeezed lime juice (from 2 limes)
1 tablespoon coarsely chopped cilantro, plus leaves for garnish
6 cloves garlic, minced
1/4 cup olive oil
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Boil yuca in salted water until tender, about 30 minutes.
Drain yuca and place it in a serving dish. Set aside, but keep warm by covering bowl. Don't allow it to come back to room temperature while you make garlic sauce.
Combine onions, orange juice, lime juice, cilantro, and garlic in a bowl. Pour mixture over yuca.
Heat olive oil, oregano, cumin, salt, and pepper in a heavy pan until hot, about 1 minute, being careful not to burn spices. Pour hot oil over yuca. Garnish with additional cilantro and orange zest, as desired.
- You can use fresh or frozen yuca in this recipe. Fresh yuca should be firm with no soft spots. Its flesh should be white.
- If you buy fresh yuca, watch out for any tough parts in the center. They'll appear like chunks of wood. Remove and discard them.
- You can peel the yuca ahead of time and store it in water in the refrigerator for up to four days, or you can freeze it for several months.
- If the yuca cools off too much while you're making the sauce, you can microwave it very briefly, up to 5 seconds or so.
- Mix it up with various citrus juices. Instead of orange and lime, use a combination of grapefruit, lemon, or tangerine juices.
- If you don't have cilantro on hand, freshly chopped parsley can be used in its place.