Ingredients
2 pounds yuca (about 2 yuca)
2 teaspoons coarse salt
1/2 cup extra-virgin olive oil
6 garlic cloves, well minced
1/2 small white onion, thinly sliced
1 lemon, juiced
Preparation
Peel and halve the yuca roots. Place yuca in a large pot with 1 teaspoon salt and cover with water. Bring to a boil and cook for 20 minutes or until just tender. Do not overcook or it will get slimy/mushy. When cooked, let sit in the warm water until ready to serve.
Meanwhile, make Mojo sauce. Heat a small skillet over medium heat and add the olive oil. Add garlic, onion, and remaining teaspoon salt and cook until onion is softened, about 2 minutes. Turn off heat and whisk in the juice of one lemon.
Drain yuca and transfer to serving dish. Drizzle Mojo over top and serve warm.
