YUCA WITH GARLIC SAUCE

Yuca with Garlic Sauce image

Provided by Melissa Roberts

Yield Makes 4 (side dish) servings

Number Of Ingredients 6

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1 1/2 pounds frozen yuca (not thawed; do not substitute fresh)
3 tablespoons fresh lime juice
1 tablespoon distilled white vinegar
1/2 cup finely chopped onion
5 garlic cloves, finely chopped
1/4 cup olive oil

Steps:

Cook yuca in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) until fork-tender, about 25 minutes (thinner pieces may need less time and can be removed with a slotted spoon). Drain yuca and cut open lengthwise, discarding any thin fibrous cores, then cut yuca into 2-inch pieces. Keep warm in a bowl, covered.
Stir together lime juice, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper until salt has dissolved. Cook onion and garlic in oil in a small skillet over medium heat, stirring occasionally, until softened but not colored, about 4 minutes. Pour lime-juice mixture, then hot garlic oil, over yuca and toss to coat.