Yuca with Garlic Sauce

Yuca with garlic sauce is an amazing side dish that’s quick and easy to make. In this recipe tender boiled yuca is tossed with a simple oil sauce made with fresh garlic, olive oil, butter, salt, pepper, and parsley.

Course Side Dish

Cuisine American, Cuban

Keyword yuca

Prep Time 10

Cook Time 30

Cool the yuca 20

Total Time 1

Servings

Calories 363kcal

Author Elizabeth

Ingredients

2 pounds Frozen Yuca
4 tablespoons Extra Virgin Olive Oil
2 tablespoons Butter
6-7 Garlic Cloves roughly chopped into small pieces (don’t mince it too fine so it holds up to cooking without burning)
1 teaspoon Chopped Fresh Parsley plus extra for garnish if desired
2 teaspoons Salt divided (1 teaspoon to boil the yuca and 1 teaspoon for the garlic sauce) plus extra if needed at the end – we use kosher salt
¼ teaspoon Black Pepper

Instructions

Do not defrost the yuca before cooking.
Place yuca in a large pot where they fit comfortably. Cover with cold water by 2-3 inches. Add 1 teaspoon salt and place the pot over high heat.
Bring the water to a boil. Cook the yuca for 45-60 minutes until it is tender but not falling apart. If the water is boiling vigorously and splashing out, then lower heat a little bit but keep it boiling.
Test one of the larger pieces. A paring knife should go through it easily without resistance and slide right out.
Drain the yuca completely. The best way is to remove each piece with a slotted spoon, let it drain and then place it on a rimmed pan or cutting board. Let the yuca cool completely. It will firm up as it cools and will be easier to cut into pieces.
Cut large, round pieces in half or thirds lengthwise. Find, remove, and discard the woody stem from all the pieces of yuca. The stems are in the center of the yuca. They resemble a thin piece of rope.
Next, cut the yuca into roughly 1½ inch pieces and gently place them in a large bowl. Repeat with the rest of the yuca pieces.

Make the garlic sauce

Wait until the yuca is cut to make the sauce so that the hot garlic oil heats up the yuca.
Gently heat the olive oil and butter in a non-stick, medium skillet over medium heat. When the butter is melted and oil is hot, but nowhere near smoking, add the garlic. Gently cook the garlic, stirring constantly for 45-60 seconds; the garlic should be sizzling.
Immediately take the skillet off the heat (take it off the hot burner). Add salt, pepper, and chopped parsley. Stir well to combine.
Pour the hot garlic oil over the yuca and use a silicone spatula or wooden spoon to toss it gently until coated.
Taste and add salt if needed. As a reference we added ½ teaspoon to ours. Serve.

Notes

The cooking time will depend on the yuca and how large the pieces are. Check on them after 30-35 minutes to see how far along they are. Then gauge the remaining time from there. If smaller pieces are ready, remove them and continue cooking the rest.
Use a rubber spatula to toss the yuca to prevent them from tearing. A wooden spoon will work too but be gentle.
Take care when cooking garlic. It burns quickly and will become inedible. Also, make sure that the oil is not too hot when you add it to the pan.
Cook the yuca just enough so that they’re tender but not falling apart. We want tender yuca but if they become too soft, they will only be good for mashing.
Yuca has a fibrous core. Be sure to remove it after boiling.

Nutrition