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Recipes: back


Yucca With a Tangerine And Grapefruit Sauce

  • 1 ˝ pounds yucca (peeled, quartered and tough core removed), cut into 2 inch pieces.
  • ˝ cup extra-virgin olive oil
  • 2 tablespoons minced garlic
  • Juice of 1 lime
  • 2 tangerines, peeled and diced
  • 1 pink grapefruit, peeled and diced
  • 1 medium red onion, sliced thin
  • 1 bunch chives, coarsely chopped
  • 1 tablespoon roughly chopped parsley
  • 1 tablespoon julienned cilantro leaves
  • Salt

Boil 1 ˝ gallons of salted water in a large pot. Add yucca and simmer for 45 to 50 minutes until yucca is totally translucent. Set aside to cool in the water (otherwise, yucca will harden).

In a sauté pan, heat olive oil over low heat. Add garlic and cook for 2 minutes, stirring occasionally. Remove pan from heat to rest on trivet. Stir in lime juice and fruit. Add onion, chives, parsley and cilantro. Salt to taste. Drain yucca and place in serving bowl; cover with sauce.