Best Boiled Yuca With Pickled Red Onion And Roasted Garlic Recipes

Marinated Yuca with Pickled Red Onions image

Provided by Amanda Freitag

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds yuca, peeled, cut into 3-inch pieces, quartered lengthwise and cored
Kosher salt and freshly ground black pepper
1/2 cup distilled white vinegar
1/4 cup lime juice
1/4 cup sour orange juice (or substitute additional lime juice)
1/4 cup olive oil
2 cloves garlic, minced
1/2 red onion, thinly sliced
1/4 cup fresh flat-leaf parsley leaves

Steps:

Put the yuca pieces in a heavy-bottomed saucepot and cover with cold water. Season with salt. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside to cool.
Meanwhile, add the vinegar, lime juice, sour orange juice, olive oil, garlic and red onions to a bowl. Season with salt and pepper. Add the cooled yuca and allow it to marinate for 30 minutes. Just before serving, stir in the parsley.

Roasted Garlic image

Provided by Food Network

Time 1h10m

Number Of Ingredients 4

2 plump heads garlic
1/2 teaspoon extra virgin olive oil
1/2 teaspoon salt
Several grinds of fresh pepper

Steps:

Preheat oven to 350 degrees. Slice off 3/4-inch from the pointy end of the garlic to expose a bit of each clove. Place garlic heads in center of a square of aluminum foil, cut side up. Sprinkle on a few drops of water, drizzle on the olive oil, and sprinkle on the salt and pepper. Pull corners of foil up to enclose and fold over to seal. Place package in oven and roast 50 to 60 minutes, until garlic cloves are soft and golden brown. Remove from oven and allow to cool. Squeeze out garlic pulp by squeezing head in half over a bowl. Spread on bread, use as base for dip or dressing.

Garlic Roasted Yuca image

Provided by Food Network

Yield 4 to 6 portions

Number Of Ingredients 9

2 pounds yuca
Water to cover with 1 1/2 teaspoons salt added
1 tablespoon ground cumin
1 teaspoon ground black pepper
1/4 pound smoked bacon, coarsely chopped
2 tablespoons olive oil
4 cloves garlic, peeled, thinly sliced
1/2 cup bread crumbs
1/4 cup chopped almonds

Steps:

Preheat oven to 375 degrees.
Cut the yuca into 3 inch pieces, peel off the brown skin with a sharp paring knife and discard. Cut the yuca in half and set aside in a bowl of cold water. Fill a pot with enough cold water to cover the yuca and bring to a boil. Add the salt to the water, add the yuca to the pot and return to a boil. Cook the yuca for 15 minutes to soften. Drain and cool for several minutes before handling. With a sharp knife remove any thick fibers from the center of the yuca. Place the yuca into a vegetable roasting dish and sprinkle evenly with the cumin and the black pepper.
Cut the bacon coarsely and place in a saucepan over medium heat. Cook the bacon until the fat has been rendered and the bacon is crisp. Remove the bacon and set aside. To the bacon fat add the olive oil and warm slowly, before adding the sliced garlic. Toast the garlic to a pale golden brown before pouring the garlic and oil over the yuca in the roasting dish. Add the cooked bacon to the yuca and, with a spoon, stir to combine evenly.
Combine the bread crumbs with the chopped nuts and sprinkle on top of the yuca. Place the dish into the oven and roast for 25 minutes or until the top is browned and crisp.

Boiled Yuca (Yuca Hervida) image

Provided by Maricel Presilla

Yield Serves 4

Number Of Ingredients 2

3 pounds fresh yuca, peeled and cut into 3-inch sections (about 2 pounds trimmed weight), or 2 pounds frozen yuca
1 tablespoon salt

Steps:

Place the yuca, 3 quarts water, and salt in a 4-quart saucepan and bring to a boil over high heat. Reduce the heat to medium and cook at a gentle boil until either fork-tender (Paraguayan style), about 25 minutes, or very tender (Cuban style), 30 to 40 minutes. Drain, quickly removing the spindles, and serve at once; or keep warm in the cooking water over very low heat until ready to serve. Douse with a table sauce if you wish, and serve piping hot.