Buttered Yuca with Olives
Yuca is a long, tapered root vegetable with firm, white flesh which has a delicate, potato-like flavor. The peel must be removed prior to cooking. Yuca should not be eaten raw.
Total time: 40 Minutes - 6 Servings
- 1 ½ Lbs. El Sol Yuca ¾ cup salad olives
- 12 cups water ¾ cup mojo marinade
- 3 oz. unsalted butter ½ sweet onion, thinly sliced
- ¼ teaspoon Salt
- Cut yuca into 4-inch pieces, peel, then cut each piece lengthwise into quarters(remove core if needed)
- Place yuca in a large stock pot, add water and bring to a boil. Boil 30 minutes or until very tender; drain and set aside
- In same pot, melt butter; stir in olives, mojo and onions. Add yuca back to pot; stir to coat. Serve warm.
Calories(1/6 recipe)310 kcal; Fat13g; Chol 30mg; Sod 440mg; Carb 47g; Fib 3 g; Pro 2g; Vit A 8%; Vit C45%; Calc 4% Iron 2%
OTHER PREPARATION METHODS:
- Peel and cut yuca into 4 inch pieces, then cut lengthwise thin like French fries. Preheat oil in medium saucepan on medium 2-3 minutes.
- Add yuca slices, fry 5-7 minutes on each side or until golden brown. Remove, drain on paper towels, and season with salt.