Puerto Rican Yuca en Escabeche Recipe | Marinated Cassava Root| Mari’s Cooking

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds a fruity flavor while being healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Welcome viewers and introduce the dish Yuca en Escabeche.

Mention using Goya Frozen Yuka but that fresh Yuka can also be used.

Weigh about 1 pound of Yuka for the recipe, enough for about five adults.

Fill a medium saucepan with water and add a generous amount of salt for seasoning.

Add the frozen Yuka to the boiling water and note that it will take about 30 minutes to become tender.

Once tender, drain the Yuka and transfer it to a clean bowl.

Use a fork to split open the Yuka and remove the hard root in the middle.

Chop the Yuka into smaller pieces, being careful not to over-chop to avoid mushiness.

In a small pot over low heat, add 1/2 cup of oil and the chopped onion, stirring to soften without frying.

Add a bay leaf to infuse flavor into the oil and stir well.

Add a couple of stuffed olives and 2 tablespoons of chopped pimentos or thin slices of red bell pepper.

Continue cooking the onion until soft and fragrant, covering the pot to speed up the process.

After about 7 minutes, add the Yuka to the pot and stir to mix with the marinade.

Add more oil as needed since Yuka absorbs oil quickly, stirring gently to avoid mashing it.

Add black pepper to taste and 1 teaspoon of garlic powder, advising against using fresh garlic due to vinegar reaction.

Add 2 1/2 tablespoons of white vinegar, adjusting to taste as needed.

Taste the marinade and adjust seasoning with extra salt and garlic powder as desired.

Finish by adding a little more oil if necessary and confirm the dish is ready.

Cooking Techniques

Equipment Needed

Spice Level: