Ingredients

• 2 pounds yuca, peeled and sliced lengthwise
• 1 teaspoon salt

Preparation

Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes.

Drain and place yuca on a serving plate

Ingredients

• 2 pounds yuca, peeled and sliced lengthwise
• ½ teaspoon salt
• ¼ olive oil
• ½ onion, diced
• 4 cloves garlic, minced
• ½ teaspoon fresh lemon juice

Preparation

Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain and place yuca on a serving plate

Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot water olive oil mixture over the yuca, and serve immediately.

Ingredients

• 2 pound of fresh yuca
• 3 cups vegetable oil
• ½ tablespoon salt

Preparation

Peeled and cut the yuca in 3 to 4 inches, in a large pot cover the yuca with water, add salt and and bring to boil. Cook about 20-30 minutes. Remove the yuca from the water and pat dry with paper. Fill a large frying pan with vegetable oil, place the yuca into the oil. Fry them until golden brown on both sides. Remove the yuca pieces from the oil using a slotted spoon and drain on paper towel. Serve with sauce.

Ingredients

• 2 pound of Yuca
• 2 Tablespoons butter
• Teaspoon of salt
• Teaspoon of pepper
• 1 cup milk
• Chopped cilantro to decorate

Preparation

Peeled and cut the yuca in 3 to 4 inches, in a large pot cover the yuca with water, add salt and and bring to boil. Cook about 20-30 minutes. Remove the yuca from the water and pat dry. Put the yuca in a bowl, add butter, salt, pepper. Mash until all lumps are gone. Add milk. Sparkle celery to decorate.