Yucca With Garlic Mojo

Recipe Ingredients

2 lbs	908g / 32oz	Yucca - peeled, halved, and
		Xx - cut bite-sized cubes
1 1/2 teaspoons	7.5ml	Salt
3 tablespoons	45ml	Olive oil
7		Garlic cloves - minced
		Juice of 1 1/2 lemons
1/2		Cilantro, leaves only - finely chopped
1/2		Red bell pepper - cored, seeded,
		Xx - cut fine julienne

Recipe Instructions

In a large saucepan, combine the yucca with enough water to cover by at least 2 inches and add the salt. Bring the water to a boil over medium-high heat. Reduce the heat to low, cover and simmer gently for 30 minutes, until the yucca is fork-tender but still intact.

Drain the yucca in a colander. Heat the olive oil in a large skillet over medium heat. Add the yucca and stir occasionally for 5 minutes, until slightly browned. Add the garlic and lemon juice and toss to coat the vegetables evenly. Cook for 2 minutes, just to release the aroma of the garlic, and add the cilantro and bell pepper julienne. Toss again just to mix and transfer to a warm serving platter.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6220 broadcast 03-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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