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Traditional Cuban Yucca

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  • Prep 10 min
  • Total 40 min
  • Ingredients 6
  • Servings 6
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This traditional Cuban yucca recipe is as simplistic as it is comforting. With its garlic infused onion sauce, you won’t feel like you’re eating a root vegetable. This yucca dish was on every Cuban influenced menu during my childhood and I love sharing it with my family today. It’s simple and quick, yet hearty. Enjoy!
by Vanessa Bell
Updated Sep 28, 2015
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Ingredients

  • 2 fresh yuccas (frozen is fine, too)
  • 1/2 cup of oil
  • 2 limes, juiced
  • 5-8 cloves of garlic, minced finely
  • 1 medium sweet onion, chopped in half rounds
  • Salt, to taste

Directions

  •  
    1
    Peel the yucca, making sure to remove all layers of outer skin and gray veins. Yucca should be completely white. Cut in half, lengthwise, and then in thirds. Add yucca in a stockpot and cover with enough cold water so that it is covered completely. Boil for 20-25 minutes, or until tender. Be sure to remove inner root once the yucca has “opened”. Drain and put on a plate.
  •  
    2
    While your yucca boils, add oil to a frying pan. On very low heat, add onion, lime juice and minced garlic to oil and cook until onions are softened. Add salt as needed.
  •  
    3
    Pour onion mixture over yucca. Serve immediately.

Expert Tips

  • tip 1
    Fresh yucca takes time to cook. Be patient and ensure the root vegetable is thoroughly cooked before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This traditional Cuban yucca recipe is as simplistic as it is comforting. With its garlic infused onion sauce, you won’t feel like you’re eating a root vegetable. This yucca dish was on every Cuban influenced menu during my childhood and I love sharing it with my family today. It’s simple and quick, yet hearty. Enjoy!
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