Cuban-Style Yucca

“Yucca resembles horseradish but has a much blander flavor. It is used in a variety of dishes and when shredded, made into patties and fried in oil, it might actually be mistaken for potato latkes. Brazilians enjoy combining shredded yucca with coconut, eggs and sugar to produce a cake-like dessert.”


  • 910 g yucca, peeled and sliced lengthwise
  • 3 g salt
  • 60 ml olive oil
  • 0.5 onion, diced
  • 4 cloves garlic, minced
  • 3 ml fresh lemon juice


  • Place the yucca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
  • Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yucca, and serve immediately.

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