Jamaican Yucca Con Mojo

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Jamaican Yucca Con Mojo

 

2 pounds of yucca

salt

1 small onion, thinly sliced

3 tbsps. chopped fresh flatleaf parsley

 

Mojo:

1 1/2 tbsps. extra-virgin olive oil

4 cloves of garlic, minced

1/3 cup fresh lime juice or sour orange juice

1/3 cup vegetable stock

salt and freshly ground black pepper

 

Cut the yucca crosswise into 2-inch pieces and peel with a knife. (Stand the

pieces on end and cut off the peel with downward strokes of the knife.) Cut any

large pieces lengthwise in half or quarters, so that all pieces are the same

size. Bring 2 quarts lightly salted water to a boil in a large pot. Add the yuca

and cook for 10 minutes. Add 1 cup cold water. Return the yucca to a boil, and

cook for 5 minutes, or until the yuca is very soft. (The additions of cold water

help tenderize the yuca.)

Meanwhile, prepare the mojo. Heat the oil in a small saucepan over medium heat.

Add the garlic and fry until just beginning to brown, 1-minute. (Do not let the

garlic burn, or the mojo will be bitter.) Add the lime juice, stock, salt and

pepper and boil for 2 minutes, or until the sauce is richly flavored. Add salt

to taste. Drain the yuca and scrape out any fibers with a fork. Arrange the

yucca on a platter and arrange the onion rings on top. Pour the hot mojo over

the onions and yucca. Sprinkle with parsley and serve at once.

 

 

 

 

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