Yuca al Perejil (Yuca with Parsley Sauce)

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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