Yucca RootHi, Eric. I from Puerto Rico. This is a typical food in Puerto Rico. Yuca is a tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves. High in starch, it is a plant that contains low levels of protein in the root and high levels in the green leaves. This plant is a key crop in many areas where other crops cannot grow as easily, making it valued as a food and a crop to market to local food markets, or ethnic food markets worldwide as a fresh or frozen vegetable.
Yuca with garlic sauce (en escabeche)
3 pounds yuca
1/2 cup vegetable oil
5 large garlic cloves, peeled and chopped
2 onions, slices
1 sprig fresh thyme
1 cup corn oil
1. Combine the garlic, onions, thyme, and vegetable oil. Set aside.
2. Using a sharp knife, peel the yuca until you see the white flesh. Remove the thick fibers that you find in the middle. Cut into chunks about the size of a potato.
3. Place the chunks into a pot of boiling water with a pinch of salt for about 20 minutes or until the yuca is tender, but not falling apart. If using frozen yuca, it will take only about 10 minutes. Do not overcook or it will be mushy.
4. Remove the yuca. Place in a colander and drain it. Cut into strips.
5. Heat the corn oil in a heavy skillet.
6. Sauté the yuca until golden brown.
7. Arrange the strips on a platter, and pour the garlic oil over the "fries."
Rai :chef: :beer: