Yuca En Escabeche
Ingredients
The yuca
-
1
lb
yuca (fresh or frozen)
-
4
tsp
kosher salt, divided
The escabeche sauce
-
2/3
cup
olive oil
-
1/3
cup
distilled white vinegar
-
3
pieces
bay leaves
-
½
tsp
black peppercorns
-
1
tsp
adobo seasoning
-
1
medium
yellow onion, sliced in half moons
-
8
cloves
garlic, thinly sliced
-
¼
cup
sliced Spanish olives (Manzanilla olives)
-
1/8
cup
olive brine
Instructions
- If using fresh yuca, peel and split it into 4-inch long quarters, removing the woody center. If frozen, ensure it is cut into 4-inch halves.
- Add yuca to a large pot, cover with water by two inches, and add 2 teaspoons of salt. Boil until fork-tender, about 25 to 30 minutes, then drain and cool.
- In a separate pot over medium-low heat, warm the olive oil. Add vinegar, peppercorns, bay leaves, remaining salt, adobo, onions, garlic, olives, and olive brine. Cook for 10 minutes, stirring occasionally.
- Combine the boiled yuca in a large bowl and cover with the escabeche sauce. Let sit at room temperature for at least 30 minutes before serving.
Nutrition Facts (estimated)
Servings
8 cups
Calories
270
Total fat
19g
Total carbohydrates
24g
Total protein
1g
Sodium
1346mg
Cholesterol
0mg
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