Yucca With Garlic Sauce (Yuca Con Mojo)

From: Ice Cool Kitty

On May 31, 2009

It would probably have come out better if only cooked 20 minutes so the texture not so mushy. Also this is too much lemon although some cooked off during the browning process. If I made again I would brown in a separate skillet since preparing this way they stuck to the pan.

From: realbirdlady

On Dec 3, 2008

Success! I had never tasted this dish, and made it straight off of the instructions for a cuban friend of mine's 50th birdthday dinner. He said it was exactly like mama used to make.

From: Chef #629079

On Oct 27, 2007

I prepared the yucca as a side dish for dinner with friends. It was very easy to make. My friends loved it. The recipe yields 8-10 servings; we were 3 people and for the leftovers I barely had 1 portion left.

From: Happy Hobbit

On Oct 17, 2007

This would be a Four Star recipe in my book (please see how I rate). Texture is great, and I really liked the yuca flavor. It maybe turned out a bit lemony, but in a good way. I liked it all, the smell, the taste, and and the texture. Then, I liked it so much, I looked up some general information about yuca. It turns out there are different varieties, generally classified "sweet" and "bitter". I am pretty sure you can only get the "sweet" kind in stores, as the "bitter" ones contain cyanogenic glucosides, and are poisonous (this is removed by processing and cooking). I wish I had found that out before taking a few bites of the raw root (kind of like coconut meat, but I was fine, hence my conclusion about what can be found in stores). To sum up, a great recipe, and I will definitively be on the lookout for some more recipes with yuca. Thanks for posting!