Yuca with garlic sauce is a classic Latin side dish made with tender boiled yuca tossed in a simple homemade garlic oil. This easy recipe uses pantry staples like fresh garlic, olive oil, butter, and parsley to bring big flavor to this starchy root vegetable.
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Yuca, also called cassava, is a starchy root vegetable popular in Cuban and Caribbean cooking. It’s typically boiled, then served with garlic oil, used in soups and stews or fried. This version is a popular preparation often served with meats or rice dishes.
What’s great about this recipe
- Easy to make: Using frozen yuca keeps prep simple, and the garlic sauce comes together in minutes.
- Big flavor, simple ingredients: Garlic, olive oil, butter, and parsley transform plain yuca into something special.
- Versatile side dish: This recipe pairs well with pork, chicken, or rice dishes, making it a great addition to many meals.
- A traditional favorite: This classic side dish is rooted in Cuban and Latin cooking—simple, satisfying, and always a hit at the table.
Ingredients you’ll need
🌴 Yuca – We use frozen yuca for convenience and consistent quality.
🧈 Oil & Butter – The garlic sauce is made with extra virgin olive oil and butter.
🧄 Produce – Use large garlic cloves (left slightly chunky to avoid burning) and fresh parsley for color and an herby note.
🧂 Spices – Just salt and black pepper to keep the flavors simple and clean.
📖 See the recipe card for quantities and preparation.
How to make yuca with garlic sauce
- Boil the yuca: Place frozen yuca in a large pot where they fit comfortably. Cover with cold water by 2–3 inches, add 1 teaspoon salt, and bring to a boil over high heat.
- Cook until tender: Boil the yuca for 45–60 minutes until tender but not falling apart. A paring knife should slide in and out easily.
- Drain and cool: Drain the yuca well. Place it on a cutting board and let it cool completely. Cut large pieces in half or thirds lengthwise and remove the woody stems from the center.
- Cut into chunks: Cut the yuca into roughly 1½-inch pieces and place them in a large bowl.
- Make the garlic sauce: Heat the olive oil and butter in a non-stick skillet over medium heat. Once the butter is melted and the oil is hot (but not smoking), add the garlic. Cook for 45–60 seconds, stirring constantly. Remove from the heat and stir in salt, pepper, and chopped parsley.
- Dress the yuca: Pour the hot garlic sauce over the yuca. Toss gently with a silicone spatula or wooden spoon until coated. Taste and add more salt if needed. (We add ½ teaspoon.) Garnish with extra parsley and serve.
Recipe Tips and Notes
- We use frozen yuca because fresh can be unpredictable—while the outside may look fine, the inside often has brown spots or mold. The flesh should be pure white with no blemishes. Frozen yuca is already peeled, cut, and consistently reliable, making it a great time-saver.
- Don’t overcook the yuca. Boil just until tender. If it cooks too long, it can start to fall apart in the water and turn mushy when mixed with the garlic oil.
- Use a wooden spoon or silicone spatula to gently coat the pieces without breaking them.
- Don’t mince the garlic too finely. Using larger chunks prevents it from burning while still infusing the oil.
Frequently asked questions
Yuca is a versatile side dish that complements many meals. This garlic oil version pairs especially well with classic Cuban dishes like roasted pork or picadillo.
Look for frozen yuca in the international frozen foods section of large supermarkets or in Latin markets. It’s typically sold in large bags, and available brands may vary by region.
No, frozen yuca can go straight into the pot. There’s no need to thaw it before boiling.
Yes. You can boil the yuca and make the garlic oil in advance. Store them separately, then reheat and combine just before serving for the best texture and flavor.
Storing and reheating instructions
Refrigerator: Store leftover yuca in an airtight container in the refrigerator for 3–4 days.
Freezer: Let the yuca cool completely, then transfer to an airtight, freezer-safe container. Label with the contents and date, and freeze for up to 2 months.
Reheat: If frozen, thaw in the refrigerator first. Reheat in the microwave until hot all the way through, or warm on the stovetop in a non-stick skillet over medium-low to low heat. Cover, stir occasionally, and take care not to burn the garlic.
Food safety: Heat leftovers to an internal temperature of 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Yuca with garlic sauce is a flavorful and satisfying side dish that pairs well with a variety of Cuban and Latin-style meals. If you're looking for more traditional sides, try our yuca frita, fried sweet plantains, classic tostones, or malanga fritters—each one brings bold, tropical flavor to the table.
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📖 Recipe
Yuca with Garlic Sauce Recipe
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
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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