Cassava with Garlic and Citrus

Name: Cassava with Garlic and Citrus
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 3 lb. cassava, peeled; Kosher salt, to taste; 1 ⁄ 2 cup olive oil; 16 cloves garlic, finely chopped; 2 ⁄ 3 cup sour orange or lime juice; 2 tbsp. roughly chopped oregano; Freshly ground black pepper, to taste

Serves
serves 4-6

TODD COLEMAN

In this recipe for Yuca con Mojo, starchy cassava, boiled until tender and brightened with a citrusy marinade, makes a great side dish for grilled or roasted meats. This recipe was published in our March 2011 issue as a part of Dorothy Irwin's piece on cassava, Taking Root.

Ingredients

3 lb. cassava, peeled
Kosher salt, to taste
¹⁄₂ cup olive oil
16 cloves garlic, finely chopped
²⁄₃ cup sour orange or lime juice
2 tbsp. roughly chopped oregano
Freshly ground black pepper, to taste

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Instructions

Step 1

Cut cassava into 3″ lengths, then lengthwise into 6 sections; using a knife, cut away inner core of each. Place cassava in a 4-qt. saucepan and cover with cold water; season with salt and bring to a boil. Cook until cassava is tender, 8–10 minutes. Drain and set aside.

Step 2

While cassava is cooking, make sauce: Heat oil in a small saucepan over medium heat; add garlic and cook, stirring occasionally, until garlic is fragrant and sizzling but not browned, 3–4 minutes. Transfer to a bowl; whisk in juice and oregano; add cassava, season with salt and pepper, and toss. Let sit for 10 minutes to marry flavors.

See how to prepare cassava in the gallery »