HEALTH

Yuca Encebollada Recipe
Low fat + low sodium + low cholesterol = Good for your heart!
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Ingredients

1 pound peeled frozen yucca
1 tablespoon olive oil + 2 tablespoons
1 large spanish onion, sliced
1 green  pepper, sliced
2 garlic cloves, minced
1 teaspoon oregano
½ teaspoon salt

(Elizabeth Carrion)

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Step 1

Preheat oven to 350 degrees. In a pot add yucca and enough water to cover. Bring water to a boil and simmer for about 30 minutes.

(Elizabeth Carrion)

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Step 2

Drain yucca and cut lengthwise into wedges (like steak fries), discarding the thin woody core.

(Elizabeth Carrion)

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Step 3

Spread yucca wedges on cookie sheet, and drizzle 2 tablespoons of olive oil. Toss, cover with foil and bake for 10 minutes. Uncover and bake for an additional 10 minutes.

(Elizabeth Carrion)

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Step 4

While yucca is baking, prepare your peppers and onions. Heat 1 tablespoon olive oil and add onions and peppers. Sauté for three minutes.

(Elizabeth Carrion)

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Step 5

Add garlic, salt and oregano and sauté for another 5-7 minutes.

(Elizabeth Carrion)

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Step 6

Arrange yucca on a serving platter and spread peppers and onions mixture on top.

(Elizabeth Carrion)

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Step 7

Serve immediately.

Tip – goes nicely with a beef stew.

(Elizabeth Carrion)

Yuca Encebollada Recipe

Low fat + low sodium + low cholesterol = Good for your heart!

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