Cuban Cassava
Yields: 6 1/2-cup Servings
Ingredients:
1½ pounds cassava
1 teaspoon salt or 1 cube vegetable bouillon
1 Tablespoon lemon juice
6 cloves garlic, minced
1 onion, diced
2 Tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Directions:
Peel and slice cassava lengthwise. Place in a large saucepan and fill with enough water to cover. Add salt or bouillon and lemon juice.
Bring to a boil over medium-high heat. Cover and cook until tender, approximately 15-20 minutes.
While cassava is cooking, prep vegetables and combine the remaining ingredients in a skillet.
Cook over medium heat for about 5 minutes. Remove from heat and set aside.
When cassava is tender, pour off water and place cassava on a serving plate. Remove center stem strings, if desired.
Pour onion and garlic sauce over cassava and serve.
Note: Cassava, also called yuca, is a starchy root vegetable, similar in versatility to a potato, and is used as a staple in many of the island countries.
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