Yuca, also known as cassava, is starchy and sticky when cooked but has a sweetness that has made it a favourite of half the world, including Cuba. Look for heavy tubers that are completely bark covered. Scrub well and, because yuca is hard, cut crosswise into 3-inch (8 cm) rounds. Then set cut side down and slice downward with a chef's knife to cut off the bark, turning the round after each cut.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2006
Ingredients
Method
In saucepan, cover yuca with cold water; add 1/2 tsp (2 mL) of the salt. Cover and bring to boil over medium-high heat; reduce heat and boil until tender but not mushy, about 20 minutes.
Drain yuca and peel away any remaining pink fibrous layers. Arrange in serving dish.
Meanwhile, in small skillet, heat oil over medium heat; fry onion for 3 minutes. Remove from heat. Stir in garlic and lime juice; pour over yuca. Sprinkle with remaining salt ; toss.
Nutritional facts <b>Per serving:</b> about
- Sodium 223 mg
- Protein 3 g
- Calories 170.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 25 g
%RDI
- Iron 3.0
- Folate 7.0
- Calcium 8.0
- Vitamin C 50.0
