Join our Newsletter

Brooks Tropicals
Side Item


Yuca, the favorite potato

Living in Miami, you can be (if you are lucky) the recipient of a Cuban family's favorite recipe like this one. I asked to share it, and the Garcias were happy to give the go-ahead.


1 1/2 lb yuca
1 tsp salt
1/8 cup olive oil
1/2 onion, diced
4 cloves garlic, minced
1 lime
2 tbs parsley, chopped

Yield: 6 servings
Prep time: 15 minutes, plus 15 minutes cooking


1. With a steel vegetable peeler, take off the yuca skin and ends. Cut in half lengthwise. With the steel end of the peeler or a paring knife, cut out any strings. A good place to start is at the top of the root. Then cut the yuca into 3" to 4" pieces.
2. In a large saucepan over high heat, cover the yuca chunks with 2" of water. Stir in salt. Bring to a boil, cover and cook until tender, about 15 minutes. The yuca is done when you can easily pierce it with a fork.
3. Meanwhile, in a small saucepan over medium heat, combine the oil, onion, garlic and the juice of one lime. Cook about 5 minutes.
4. Using a sieve, drain the yuca. Place in a serving bowl, pour the oil and lime sauce over the yuca, and toss gently to coat.
5. Garnish with parsley. Serve immediately. You can refrigerate/freeze and then reheat it; just store the yuca covered so it won't dry out.

Brooks Tropicals    |    Yuca Facts    |    Tropical Nutrition