Boiled Yucca Escabache

Yucca (pronounced You-Ca) is also known as cassava. It is a root frequently cooked in Dominican cuisine. Yucca is high in starch like a potato, and is high in vitamin C and carbohydrates. The skin of the root looks similar to tree bark and has a very rough feel, but the inside is a beautiful bright white color. Yucca can be boiled, fried, or mashed. This root can usually be found in Latin markets or specialty grocery stores, and is usually available year round.



In a Medium Pujols Kitchen Caldero, add water to bring the caldero to

half full, add salt, then bring to a boil.


Add the yucca to the water until it is tender, drain the water and transfer the yucca to a serving plate.


On a microwaveable plate, add the onions, garlic, olive oil, and vinegar.


Microwave the onion mixture for 1 minute and add to the top of the

yucca, and serve as a side dish.




Water, to fill caldero half full


1 large or 2 medium size yucca, peeled and cut into quarters


1 tablespoon of salt


2 thin slices of purple onions


1 tablespoon of minced garlic


1 tablespoon of olive oil


1 tablespoon of white vinegar

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