Yuca with Red Onion
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 170 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 25 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 223 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 3 |
| vit C | 50 |
| folate | 7 |
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.
Ingredients
Preparation
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.
Source : Canadian Living Magazine: April 2006
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