Chef David Guas takes a traditional boiled yuca recipe a step further by crisping it slightly in the oven before topping it with the sauce. It lends texture and a little more flavor to the dish.
From David Guas, chef-owner of Bayou Bakery, Coffee Bar & Eatery in Arlington. CORRECTION: An earlier version of this recipe gave an incorrect oven temperature. It is 425 degrees, not 225 degrees.
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Ingredients
measuring cupServings: 8-10
Directions
Step 1
Bring 8 cups of water to a boil with 2 teaspoons of kosher salt in a large saucepan over medium-high heat, then reduce the heat so the water is barely bubbling. Add the yuca and cook until tender, about 25 minutes. Drain in a colander.
Step 2
Meanwhile, preheat the oven to 425 degrees. Arrange the drained yuca in a roasting pan in a single layer and bake for 5 to 7 minutes to slightly crisp the exterior.
Step 3
To make the mojo sauce, heat the oil in a small saucepan over medium heat for 1 to 2 minutes. Once the oil is hot, remove the saucepan from the heat and stir in the garlic, lime or lemon juice and 1 1/2 teaspoons of kosher salt.
Step 4
Transfer the yuca to a serving plate or bowl, drizzle some of the mojo sauce on top and serve.
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Nutritional Facts
Per serving (based on 10)
Calories
310
Fat
22 g
Saturated Fat
3 g
Carbohydrates
27 g
Sodium
320 mg
Protein
1 g
Fiber
1 g
Sugar
1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From David Guas, chef-owner of Bayou Bakery, Coffee Bar & Eatery in Arlington. CORRECTION: An earlier version of this recipe gave an incorrect oven temperature. It is 425 degrees, not 225 degrees.
Tested by Sarah Meyer Walsh.
Published November 17, 2012
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