Makes 8 servings
2 lbs. yuca, cut in large chunks
1 cup olive oil
2 cloves garlic, minced
1 cup minced fresh parsley
½ cup finely chopped onion
1 teaspoon lemon juice
salt to taste
Fill a medium pot with 8 cups of water and two teaspoons of salt, and bring to a boil. Add the yuca, and cook for 20 minutes. Drain and let cool. Cut the yuca into small chunks. In a bowl, mix the yuca with the rest of the ingredients, and season to taste.
Recipe and photo courtesy of Cielito Rosado
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