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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 porcions
- 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.