Cuban Yucca Root with Garlic Citrus Mojo
Cuban Yucca Root with Garlic Citrus Mojo is a beloved dish known for its rich flavor and tender texture. This traditional recipe highlights the starchy goodness of yucca, also known as cassava, complemented by a vibrant garlic and citrus sauce. The unique combination of fresh lemon juice, garlic, and sautéed onions creates a delightful, aromatic topping that infuses the yucca with irresistible flavor. Whether you use fresh or frozen yucca, this dish is sure to transport you to the sunny streets of Cuba. Perfect as a side dish for grilled meats, or a vegetarian feast on its own, it's a staple that brings warmth and joy to any meal.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
yucca root
1 1/2 lbs (halved and cut into chunks)
salt
1 teaspoon (for cooking yucca and 1 teaspoon for garlic mixture)
lime
1 (juiced)
garlic cloves
6 (mashed)
fresh lemon juice
1/3 cup (freshly squeezed)
olive oil
1/2 cup (extra virgin recommended)
onion
1 (chopped finely)
Instructions
1
Begin by peeling the yucca root and cutting it into chunks, removing any woody center parts for optimal texture.
2
In a large saucepan, add the yucca chunks and cover with water. Add 1 teaspoon of salt and the juice of one lime to the water. Bring to a boil over medium-high heat.
3
Once boiling, reduce the heat to low, cover the pot, and let the yucca simmer for about 30 minutes, or until the pieces are tender when poked with a fork.
4
Carefully drain the yucca and keep it warm while you prepare the garlic sauce.
5
For the garlic mojo, mash the garlic cloves together with 1 teaspoon of salt until smooth, using a mortar and pestle or a food processor.
6
In a separate skillet, combine the mashed garlic with 1/3 cup of fresh lemon juice and 1/2 cup of olive oil. Add the chopped onion and heat on medium until the mixture begins to bubble and release its aroma.
7
Once bubbling, carefully pour the heated garlic sauce over the warm yucca. Gently toss to coat the yucca evenly without breaking it apart.
8
Lightly sauté the yucca and garlic sauce over medium heat until the yucca turns barely golden, taking care not to crisp the outside.
9
Serve warm, garnished with additional lime or lemon wedges if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cuban Yucca Root with Garlic Citrus Mojo?
It is a traditional Cuban side dish featuring boiled yucca (cassava) topped with a zesty garlic, onion, and citrus sauce.
What is another name for yucca root?
Yucca is also commonly known as cassava.
How do you prepare fresh yucca?
Peel the root, cut it into chunks, and remove the woody center parts before cooking for the best texture.
How long should the yucca boil?
The yucca should simmer for about 30 minutes until it is tender when poked with a fork.
What is added to the boiling water for flavor?
One teaspoon of salt and the juice of one lime are added to the boiling water to season the yucca.
What are the ingredients for the garlic citrus mojo?
The mojo consists of mashed garlic, salt, fresh lemon juice, olive oil, and finely chopped onion.
How is the garlic prepared for the sauce?
Six garlic cloves are mashed with a teaspoon of salt until smooth using a mortar and pestle or food processor.
Can I use a food processor for the garlic mixture?
Yes, a food processor can be used as an alternative to a mortar and pestle for mashing the garlic.
What kind of oil is best for this recipe?
Extra virgin olive oil is recommended for the most authentic and rich flavor.
How do you cook the mojo sauce?
Combine the garlic, lemon juice, oil, and onion in a skillet and heat on medium until the mixture bubbles and becomes aromatic.
How is the sauce applied to the yucca chunks?
The heated garlic sauce is poured over the warm, drained yucca and tossed gently to coat.
What is the final cooking step in the recipe?
The yucca and sauce are lightly sautéed together until the yucca is barely golden.
Should the yucca be crispy after sautéing?
No, take care not to crisp the outside; the sautéing is just to infuse flavor and reach a barely golden color.
Can frozen yucca be used instead of fresh?
Yes, this recipe works well with both fresh and frozen yucca root.
Is this recipe suitable for vegetarians?
Yes, Cuban Yucca Root with Garlic Citrus Mojo is a fully vegetarian-friendly dish.
What dishes pair well with Cuban yucca?
It is an excellent side dish for grilled meats or serves as a hearty staple for a vegetarian feast.
How much lemon juice is required for the mojo?
The recipe calls for 1/3 cup of freshly squeezed lemon juice.
How much olive oil is used in the sauce?
The sauce requires 1/2 cup of olive oil to create the rich mojo base.
What is the purpose of the onion in this dish?
The finely chopped onion adds aromatic flavor and a slight crunch to the citrus mojo topping.
What citrus fruits are used in this recipe?
The recipe utilizes lime juice in the boiling water and fresh lemon juice in the garlic mojo sauce.
How much yucca is needed for the recipe?
The recipe requires 1 1/2 lbs of yucca root, halved and cut into chunks.
Is the garlic sauce served cold?
No, the sauce is heated until it bubbles and is poured warm over the cooked yucca.
Why is lime juice added to the boiling water?
The lime juice helps flavor the starchy yucca root from the inside out as it boils.
What is the texture of properly cooked yucca?
It should be tender and starchy, similar to a dense potato but with a unique fibrous texture.
How should the onion be prepared?
One onion should be chopped finely to ensure it integrates well with the garlic and oil.
Are there any garnish recommendations?
The dish can be garnished with additional lime or lemon wedges for extra zest when serving.
What is mojo in Cuban cuisine?
Mojo refers to a traditional sauce usually involving garlic, oil, and a citrus component like lemon or bitter orange.
How do you avoid breaking the yucca chunks?
Toss the yucca very gently when combining it with the sauce to maintain the integrity of the pieces.
Is salt used in multiple steps?
Yes, salt is used once in the boiling water and again when mashing the garlic cloves.
What color should the yucca be when finished?
The yucca should remain white but have a barely golden tint from the light sautéing process.