How to Make Authentic Yuca Hervida (Boiled Cassava)

Simple Summary

Yuca Hervida, or Boiled Cassava, is a delicious and comforting Latin American side dish that showcases the subtle flavor and creamy texture of cassava root. This simple preparation method allows the natural qualities of yuca to shine.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6
• Difficulty: Beginner

Ingredients

• 2 lbs (900g) fresh yuca (cassava) root
• 6 cups (1.4 liters) water
• 1 tablespoon salt
• 2 cloves garlic, peeled and lightly crushed
• 2 tablespoons olive oil (for serving)
• 1/4 cup finely chopped fresh cilantro (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions

1. Wash the yuca root thoroughly under cold running water.

2. Using a sharp knife, cut off both ends of the yuca and slice it into 3-inch sections.

3. Stand each section on its end and carefully slice off the thick, waxy brown skin and the pinkish layer underneath.

4. Cut each peeled section in half lengthwise and remove the woody core that runs down the center.

5. Place the prepared yuca pieces in a large pot and cover with the 6 cups of water.

6. Add the salt and crushed garlic cloves to the pot.

7. Bring the water to a boil over high heat, then reduce to medium-low and simmer, covered, for 20-25 minutes or until the yuca is fork-tender.

8. Drain the yuca in a colander, discarding the garlic cloves.

9. Transfer the yuca to a serving platter and drizzle with olive oil.

10. Garnish with chopped cilantro and serve hot with lime wedges on the side.

Chef's Notes

• When selecting yuca, choose firm roots with unblemished skin. Avoid any that feel soft or have a moldy smell.
• If using frozen yuca, there's no need to thaw before cooking. Simply add a few extra minutes to the cooking time.
• Be sure to remove the fibrous core of the yuca before or after cooking, as it can be tough and unpleasant to eat.
• For added flavor, you can boil the yuca in chicken or vegetable broth instead of water.
• Leftover yuca can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or by briefly steaming.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 250
• Carbohydrates: 55g
• Protein: 2g
• Fiber: 2g
• Vitamin C: 42% of Daily Value
• Manganese: 30% of Daily Value
• Potassium: 15% of Daily Value

Yuca is a great source of complex carbohydrates and provides essential minerals like manganese and potassium.

Serving Suggestions

• Serve Yuca Hervida as a side dish with grilled meats, especially pork or chicken.
• Pair it with a zesty mojo sauce for an authentic Cuban experience.
• For a complete meal, serve alongside black beans, rice, and a fresh salad.
• Yuca Hervida can also be mashed after boiling and seasoned with butter and herbs for a unique alternative to mashed potatoes.
• Enjoy with a cold cerveza or a fruity sangria for a true Latin American dining experience.