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Garlicky Fried Yuca
Yuca al Ajillo
- Makes
4–6
servings - Difficulty
Easy
Published 2001
For some in this country, yuca tends to be an acquired taste because of its dense, extra-starchy texture. But when the same doubters taste yuca given this Spanish-Cuban treatment —generously dosed with olive oil and garlic — they are usually converted on the spot. This recipe, a fairly standard one, comes from Inés Pavón Contreras.
Ingredients
2 pounds 21½–1¾ pounds 2
Method
If using fresh yuca, carefully peel off the thick two-layered skin and cut into large (about 4-inch) chunks. Halve them lengthwise and trim away any spoiled-looking bits. As you work, drop the prepared yuca into cold water to keep it from discoloring.
Drain the yuca and place in a large saucepan with water to cover by 2–3 inches. Add the salt and bring to a boil over high heat. Reduce t