Puerto Rican Recipes

Escabeche de Yuca (Pickled Yuca)

10 to 12 servings

Eddie Diaz says yuca is one of his favorite vegetables. You can eat it pretty much with anything, except for breakfast. In his family, this garlicky side dish is served with grilled chicken or pork and is often served with red rice and beans. The dish will keep, refrigerated, for up to 1 week. Adapted from a family recipe.

5 pounds yuca

8 to 10 cloves garlic, coarsely chopped

2 teaspoons salt

1 medium onion, thinly sliced

2 tablespoons white vinegar

1 cup vegetable oil

Peel the yuca and soak it in cold salted water for about 10 minutes. Bring a large pot of salted water to a boil over high heat. Add the yuca and boil until it is tender at the core, about 30 minutes. Drain and transfer to a serving bowl and set aside.

Meanwhile, using a mortar and pestle or a mini food processor, process the garlic and salt into a paste. Transfer to a small bowl. Add the onion, vinegar and oil and mix well, then pour over the yuca. Let the dressed yuca sit at room temperature for about 1 hour, occasionally spooning the mixture on top while being careful not to let the yuca break apart. Serve at room temperature, or cover and refrigerate until ready to serve.

Per serving (based on 12): 400 calories, 2 g protein, 56 g carbohydrates, 19 g fat, 0 mg cholesterol, 2 g saturated fat, 404 mg sodium, 2 g dietary fiber