Yuca is a Spanish word for cassava, the starchy root from which tapioca is made. This nourishing Cuban staple side dish recipe is usually served in plain chunks or mashed, but you can enliven its blandness with the garlicky sauce known as mojo. Cubans use sour oranges, but limes work just as well. Source: EatingWell Magazine, March/April 2016

Darra Goldstein
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Ingredients

Directions

  • Put a large saucepan of water on to boil.

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  • Remove the thick peel from each yuca with a paring knife, then cut crosswise into 3-inch pieces. Quarter each piece lengthwise. Add the yuca to the boiling water, reduce heat to medium and cook, covered, until very tender, about 50 minutes. Drain. When cool enough to handle, remove the stringy-looking, woody core from the quartered pieces. Transfer the yuca to a medium bowl and mash with a potato masher until it's the texture of coarse mashed potatoes.

  • Meanwhile, heat oil in a small skillet over medium heat. Add onion, reduce heat to medium-low and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in garlic and cook for 1 minute more. Remove from heat. Stir in lime juice, salt and oregano. Stir into the mashed yuca. Serve warm.

Nutrition Facts

248 calories; 11.9 g total fat; 1.7 g saturated fat; 199 mg sodium. 261 mg potassium; 34.1 g carbohydrates; 1.8 g fiber; 2 g sugar; 1.5 g protein; 16 IU vitamin a iu; 20 mg vitamin c; 25 mcg folate; 24 mg calcium; 20 mg magnesium;