Boiled Yuca with Sauté Onions is a simple and flavorful cassava dish popular in Caribbean cooking that can be made for lunch or dinner in less than 30 minutes.
Yuca, like potatoes in other cultures, is almost always part of traditional Latin Caribbean meals. It is fairly simple to cook and its versatility makes it a great ingredient for cooking a wide variety of dishes.
What is Yuca?
Yuca is the starchy, edible root of the cassava plant, which grows in tropical regions of Latin America and the Caribbean. It’s a good source of carbohydrates, manganese, vitamin C and it’s very low in sodium, cholesterol and saturated fats.
Where Do I Find Yuca?
In the US, it can be found in the produce section of the grocery stores, where the long brown roots are sold covered with wax.
A really good idea is to buy it frozen, already peeled and cut into chunks. You can find it in the supermarket freezer aisle under “ethnic foods.”
How to Peel Yuca?
- Cut both ends and discard.
- Then, cut the yuca into smaller pieces.
- Score the peel lengthwise and run the knife sideways between the peel and the flesh, pulling the peel as you go.
Read our comprehensive yuca guide to learn more about this delicious and versatile root vegetable.
Boiled yuca with onions is a dish you can easily find on any roadside stand in the Dominican Republic and a widely prepared dish in Cuban households, where it’s often topped with a garlic mojo.
How to Make Boiled yuca with Onions?
It is so easy! Simply boil the yuca with salt for about 10-15 minutes or until tender. In a small pan, sauté the thinly sliced onions for about 2-3 minutes. Serve the yuca and top with the onions. That’s it folks!
You can pair the yuca with fried Dominican cheese, fried eggs, fried Dominican salami, roasted pork shoulder, ropa vieja. The choices are endless!
Don’t forget to add a few slices of avocado, too. Yum!
Other Yuca Recipes You’d Enjoy:
- Arepitas de Yuca
- Cheese Stuffed Yuca Balls & Cilantro Dressing
- Slow Cooker Chicken Noodle Soup with Yuca
Boiled Yuca with Sauté Onions
- 3 lb. fresh or frozen yuca peeled
- 6 cups water
- 1.5 teaspoons salt
For the Onions
- 1 medium red onion, cut into slices
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black ground pepper
- 2 tablespoons olive oil
- In a small bowl, combine onion, vinegar, salt and pepper. Let it soak for about 15 minutes or while yuca cooks.
- Place yuca into a medium-sized pot. Pour in water and salt. Simmer over medium heat for 10-15 minutes, or until tender (test by poking with a fork). Remove the yuca from the water.
- Heat olive oil, in a small pan, over medium-high heat. Add onions and sauté until onions begin to cook and start becoming translucent. Remove from pan.
- Serve boiled yuca and top with sauté onions. Pair with fried Dominican cheese, salami and/or eggs.
- You can find yuca in the produce section of the grocery stores, where the long brown roots are sold covered with wax.
- You can also buy it frozen, already peeled and cut into chunks. You can find it in the supermarket freezer aisle under “ethnic foods.”