Vegetables Root Vegetables Boiled Yuca with Garlicky Onions 5.0 (2) 4 Reviews This tender, flaky yuca side dish is the perfect starch to serve with a pot of Cuban-style black beans. By Romulo Yanes Romulo Yanes The late Rómulo Yanes was a celebrated Cuban-born photographer who specialized in what The New York Times described as “capturing the natural beauty of food.” His award-winning visual artistry graced the covers and editorial pages of Gourmet magazine for over 25 years. In addition to Food & Wine, Yanes’ photography appeared in such publications as Martha Stewart Living, Cooking Light, GQ, and Health. Food & Wine's Editorial Guidelines Updated on February 3, 2023 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Active Time: 20 mins Total Time: 50 mins Servings: 8 Yuca, or cassava, is a starchy tuber that can be boiled, fried, or baked like a potato. For this Cuban side dish, photographer Romulo Yanes likes to simmer the root until tender and flaky then dress it in a hot onion — and garlic-infused oil. It's the perfect accompaniment to saucy ropa vieja or a pot of slow-simmered black beans. One final note: Do not confuse this delicious root vegetable with yucca, a family of inedible flowering succulents. Ingredients 4 1/2 pounds fresh yuca, peeled and cut into 3-inch rounds 1 tablespoon white wine vinegar 2 1/2 teaspoons kosher salt, divided 1/2 cup extra-virgin olive oil 6 large garlic cloves, chopped 2 medium white onions, halved and thinly sliced lengthwise Directions Place yuca in a large saucepan and add cold water to cover by 2 inches. Add vinegar and 1 1/2 teaspoons salt. Bring to a boil over medium-high; reduce heat to medium and simmer until yuca splits open and is soft throughout, 30 to 45 minutes, depending on thickness of yuca. Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add garlic and cook, stirring, until garlic begins to soften and turn golden, about 20 seconds. Reduce heat to medium; add onion and cook, stirring occasionally, until onion is light golden and crisp-tender, about 10 minutes. Season with remaining 1 teaspoon salt. Drain yuca in a colander. Gently separate the chunks into large pieces and remove the tough core if necessary. Arrange yuca on a platter or in a wide serving bowl. Pour the hot oil, garlic, and onions over the yuca. Serve immediately. Rate it Print