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Yuca En Escabeche
Yuca En Escabeche is a traditional Puerto Rican dish of pickled cassava, olives, and onions. It's delicious, vibrant, easy, and versatile!
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 30 min👤 Monti Carlo📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.
yuca (fresh or frozen) ($1.55)1 lb
2
Add yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy, about 25 to ⏱️ 30 minutes. Then drain the yuca and cool.
yuca (fresh or frozen) ($1.55)1 lb
3
While the yuca cooks, set a small pot over medium-low heat. Add the olive oil and warm. Add the vinegar, peppercorns, bay leaf, remaining 2 teaspoons salt, adobo, onions, garlic, olives, and olive brine to the warm oil. Cook for ⏱️ 10 minutes, stirring occasionally, then remove from the heat.
yuca (fresh or frozen) ($1.55)1 lbgarlic, thinly sliced ($0.34)8 cloves
4
Add the yuca to a large bowl. Cover the drained yuca with escabeche. Let it sit at room temperature for at least ⏱️ 30 minutes to develop the flavors, then serve.
yuca (fresh or frozen) ($1.55)1 lb
Nutrition Facts
calories
270 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
2 g
sodium Content
1346 mg
protein Content
1 g
carbohydrate Content
24 g
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