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20 minutes preparation time
20-30 minutes cooking time
2 large yuca roots
6 garlic cloves
1/4 cup olive oil
salt to taste
Peel the yuca. This isn't the easiest of tasks because the skin is thick and hairy, but use a sharp knife and cut the skin off of one side first. Then set that side on your cutting board to give some stability while you peel the other sides. Cut the yuca into large chunks. If there is a thick, woody fiber running through the pieces, scape it out with the point of a potato peeler.
Put the yuca in a large, oven-proof stockpot, cover it with water, and add a few dashes of salt. Bring the water to a boil and cook the yuca until it is tender when poked with a sharp knife (it will not be as tender as potato; more like cauliflower). Depending on the size of your chunks, this will take at least 20 minutes, so begin testing it when you hit the 20 minute mark.
While the yuca is cooking, prepare the garlic oil. In a mortar and pestle, mash the garlic until it is reduced to small chunks. Scrape it into a small bowl, add the olive oil, a few sprinkles of salt, and mix.
When the yuca has cooked, drain the water off. Return the yuca to the pot, and add the garlic oil. Serve immediately or keep in a covered dish in the oven until you are ready to serve.