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
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