On The Side: Mashed Yuca with Garlic

The totality of my experience with yuca is summed up in a bag of Goya yuca chips that I bought one day at the grocery store. My intention was to pickup a bag of plantain chips, but was distracted just long enough to pickup the wrong bag.

They were good. Starchier and denser than a potato chip with a flavor that was earthier than a potato (or plantain for that matter).

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Yuca is a difficult find at a grocery store. Wegmans in Dewitt carries them fresh in the produce the department at $1.29 per pound. For this recipe, I used frozen because, well, it was free (Right here is a good place to add the disclaimer that Goya provided the yuca and some other ingredients used in the preparation of this dish. No other compensation was received.)

Mashed Yuca with Garlic Sauce
From Goya Foods

  • 3 lbs. frozen GOYA® Yuca
  • 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided
  • 1/2 cup, plus 2 tbsp. GOYA® Extra Virgin Olive Oil
  • 2 tbsp. GOYA® Minced Garlic, divided
  • 1 small red onion, finely chopped (about 1 cup)
  • 2 packets Sazón GOYA® without Annatto

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In large pot over medium-high heat, bring 6 cups water to boil. Add yuca and 1 ½ tsp. adobo. Cook yuca until completely tender, about 20 minutes. Drain, reserving ½ cup water. Transfer yuca to cutting board. Carefully halve yuca pieces lengthwise; remove and discard woody cores.

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In large bowl, using potato masher, mash yuca with reserved water, 2 tbsp. olive oil, 1 tbsp. garlic and remaining adobo until smooth and combined; cover with foil to keep warm.

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Meanwhile, heat remaining oil in medium skillet over medium-high heat. Add onions; cook until soft and translucent, about 10 minutes. Add sazón and remaining garlic; cook until fragrant, about 15 seconds more.

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To serve, transfer yuca mixture to serving bowl; drizzle with garlic sauce.

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