CUBAN-STYLE YUCA WITH GARLIC LEMON OIL (for four)

1 pound fresh yuca (also called cassava) or frozen peeled yuca

2 garlic cloves, minced

¼ cup olive oil

1 tablespoon fresh lemon juice

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

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1.  If using fresh yuca, trim ends and cut crosswise into 2-inch-long pieces, then peel, removing all waxy brown skin and pinkish layer underneath.

2.  Combine (fresh or frozen) yuca with cold well-salted water to cover by 1 inch in a 3 quart saucepan and bring to a boil, then reduce heat and briskly simmer until yuca is tender when tested with a wooden pick, 15 to 20 minutes.  With a slotted spoon, transfer it to a cutting board.

3.  Combine garlic and oil in a 10 inch heavy skillet and heat over moderate heat, stirring, until garlic begins to sizzle, about 1 minute.  Remove from heat and carefully stir in lemon juice, salt and pepper.

4.  While yucca is still warm, cut lengthwise into ¾ inch wide pieces (discard thin, woody core).  Transfer to a platter and drizzle with the sauce.

from The Gourmet Cookbook