Ingredients
Directions
Boil the yuca: In a large stovetop pot, add enough water to completely cover the yuca. Add the garlic powder, onion powder, cumin seed, and salt, if using.
Bring the water to a boil and cook the yuca for about 15 minutes or just until you can pierce a fork through it. Don’t overcook it as it’ll get mushy! Once finished cooking, drain and set aside.
In the meantime, make your sauce: Heat a large stovetop pan on medium-high heat. Once hot, add the onions, continuously stirring until they are slightly translucent and golden, about 2–3 minutes.
Turn the heat down to medium, add the garlic, and cook for 30 seconds.
Deglaze the pan with the vegetable broth. Stir well.
Stir in the lemon juice and maple syrup.
Add the yuca and stir until it’s covered in the sauce. Cook for another 1–2 minutes.
Stir in the cilantro, salt, and pepper, if using.
Add a dash of red pepper flakes, if desired.
Chef's Notes
Cutting and peeling the yuca
Yuca can be a bit stubborn as it’s pretty tough before it’s cooked. To make it easier, first cut the yuca in half through its center, widthwise. Place the flat side on the cutting board and, using a paring knife, peel the yuca skin.
Cut each half of the yuca in half again. Then cut those halves into 1-inch wide strips that should also be about 4-inches long. You should end up with about 20–24 pieces. If any of the fibrous middle is left at this point, then remove it. Otherwise, you can remove the fibrous middle after boiling (and slightly cooled).
Substitutions
Instead of lemon, use lime.
Instead of vegetable broth, use orange juice for a little natural sweetness.
For the onion, use yellow, red, or white.
Sugar-free
Use date paste in place of maple syrup or simply omit the maple syrup.
Ingredients
Directions
Boil the yuca: In a large stovetop pot, add enough water to completely cover the yuca. Add the garlic powder, onion powder, cumin seed, and salt, if using.
Bring the water to a boil and cook the yuca for about 15 minutes or just until you can pierce a fork through it. Don’t overcook it as it’ll get mushy! Once finished cooking, drain and set aside.
In the meantime, make your sauce: Heat a large stovetop pan on medium-high heat. Once hot, add the onions, continuously stirring until they are slightly translucent and golden, about 2–3 minutes.
Turn the heat down to medium, add the garlic, and cook for 30 seconds.
Deglaze the pan with the vegetable broth. Stir well.
Stir in the lemon juice and maple syrup.
Add the yuca and stir until it’s covered in the sauce. Cook for another 1–2 minutes.
Stir in the cilantro, salt, and pepper, if using.
Add a dash of red pepper flakes, if desired.
