Cassava "Yuca" in Vinagrette Dressing
Ingredients for cooking Yuca
1 pound of Yuca
� tsp of salt
Water
Procedure for cooking Yuca:
- Peel each yuca.
- Laid each yuca down on top of cutting board and cut it into cylinders
with a thickness of approx. 2".
- In a 4-5 quarts Dutch Oven (cooking pan), place all the pieces of yuca
and make sure to add enough water to cover all of them up.
- Add � tsp of salt.
- Turn heat to medium high and boil yuca until it softens (approximately
30 minutes).
NOTE: The yuca is ready when you can easily poke a fork thru
each piece of yuca.
- Turn heat off.
- Drain the water from cooking pan.
- Cut each piece of yuca in halves or quarters; however,remember to remove
the center fiber from each piece of yuca.
Ingredients for cooking Vinagrette Dressing "Escabeche"
4 garlic cloves (peeled and crushed)
1 onion (peeled and sliced)
� green bell pepper (sliced)
1 Bay leaf
5 Stuffed Olives
1 tbsp of Vinegar
1 cup of olive oil
1 tsp of "Sofrito"
2-3 grains of Pepper
Salt to taste
Procedure to cook Vinagrette Dresssing "Escabeche":
- In a medium size pot, add all of the above ingredients.
- Turn heat to medium high and bring mixture to a boil.
- Turn heat off and cover pot with lid.
- Leave the pot alone for about 15 minutes.
Final Procedure:
- Finally, put the yuca pieces in a serving bowl or container
and pour the Vinagrette Dressing over the yuca pieces. Using a fork,
stir the pieces of yuca in the Vinagrette Dressing.
- Refrigerate the Yuca in Vinagrette Dressing for at least 12-24 hours.