Walking through the produce aisle of the grocery store near the potato section I came across an odd looking vegetable I had never seen before. The label over these large vegetables with brown bark like exteriors read Yucca Root. I immediately recognized this as something I had seen on quite a few Hispanic menus since living in Florida. Without any knowledge about this particular vegetable I decided to buy it and search for a recipe once I got home, after all I did say I was going to take advantage of eating the local cuisines.
After doing a little research I discovered that the Brazilian originated Yucca Root is also commonly known as Cassava. It is a starchy plant with a mild flavor that usually takes on the flavor of whatever it is paired with. Yucca is most commonly found in Asia, African, the Caribbean’s, and many Latin American countries. Yucca is a staple in South America and is a traditional side dish in the diets of Hispanic people
After searching several traditional Hispanic Recipes I decided to make my own concoction using bits and piece from many traditional Yucca dishes. I decided on making Mashed Yucca with a Cuban inspired Mojo Sauce.
I must say this dish is absolutely delicious, the citrus flavor pairs nicely with the mild tasting Yucca. The creamy texture absolutely makes this dish an automatic comfort food. Yucca is definitely one of my new favorite items and this dish is definitely amongst my top favorites. Here's my recipe with my own unique spin on this otherwise traditional Hispanic side dish.
This Recipe serves two people, please adjust recipe based on your situation
1 large Yucca Root peeled and cut 3 inch wide
2 cups of water
4 cloves of Chopped Garlic
1/2 a cup of Vadalia Onion chopped
2 tsp of olive oil
1/4 cup of lemon juice
1/2 cup of vegetable broth
1 1/2 tsp of oregano
A sprinkle of salt
Begin by first cutting the ends from the Yucca and peeling the brown bark like exterior and the pinkish layer from the Yucca Root.
Cut Yucca into 3 in pieces
|Cut up Yucca|
Bring a pot of salted water to a boil, add in Yucca and let boil for 30 minutes or until Yucca is tender ( make sure water completely covers Yucca by at least 2 inches)
Drain Yucca and set aside to let cool
Once cooled cut Yucca into bite size pieces and remove wooden core
In a sauté pan on medium heat add in oil and begin to sauté garlic and onions, lower heat if garlic or onions begin to brown
Transfer Yucca to a pot over low to medium heat
Once onions are translucent pour mixture over Yucca
add in vegetable broth
add in lemon juice
using a blender pour in the yucca mixture and continue to blend until the yucca has a creamy consistency, transfer back to pot and set over low heat to keep warm
sprinkle Yucca with oregano