I am not sure why, but yucca root is one of those things I just crave. It is really odd I think because it is not something that I had even ever tried until few years ago. This is a recipe that I came up with from trying to duplicate the yucca root I’ve eaten at several restaurants. I did try several combinations based on the recipes I found, but they were not lemony or garlicky enough, so after some experimentation, here is what I came up with this recipe. It was great served as a side to the chicken croquettes you see in the photo. They were this weeks budget recipe at Daily Dish Magazine, so if you are interested in that recipe, head over there to see it. They are awesome too!
I also want to give a link to a site I found on how to prepare yucca root. This is the best tutorial I have seen on it, so if you are new to yucca root, head over to Hostel Cookers and check it out. Even if you are not new to it, you might learn something to make preparing it easier!
- 2 lbs yucca root, peeled
- 1/3 cup olive oil
- 1 Tbsp. fresh lemon juice
- 5 cloves garlic, minced
- Cut yucca root into 3 inch lengths.
- Place yucca root in a large pot, cover with water.
- Bring water to a boil and continue cooking until yucca is fork tender (about 20 minutes).
- Remove yucca root from water, keeping the water.
- Slice each length into quarters.
- Remove any of the hard fibers found in the center of the root.
- Return yucca root to water, and continue cooking until it becomes slightly translucent (5 to 10 minutes).
- Put remaining ingredients in a small saucepan.
- Cook until it begins to boil, being careful not to burn the garlic.
- Remove from heat.
- Remove yucca root from water using a slotted spoon and put into serving dish. You don’t want to drain it completely.
- Pour garlic mixture over the to yucca and serve immediately.