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
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