Boiled Yuca with Sauté Onions
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.
Servings: 4 portions
Calories: 619kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.”
Nutrition
Calories: 619kcal | Carbohydrates: 132g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 1231mg | Potassium: 962mg | Fiber: 7g | Sugar: 7g | Vitamin A: 44IU | Vitamin C: 72mg | Calcium: 72mg | Iron: 1mg