Yuca with Garlic Sauce

• 1 yuca (Cuban yuca, if possible— they are longer and narrower than other yuca roots)
• ⅓ cup olive oil
• 2

Fill a saucepan with cold water. Rinse the yuca, then peel it: begin by cutting the ends off the root. With the skin still on, use a very strong kitchen knife to cut the yuca into 2-inch logs. With a paring knife, carefully peel the skin off each log, either by standing the logs on a cutting board cut side down and peeling them, or by holding them and peeling them like an orange. Next, cut each