Yuca with Garlic and Rosemary
Recipe from
Better Homes and Gardens
Yuca is a mild-flavored starchy root vegetable with a tough dark skin that is peeled like a potato. Here, cut-up yucca is boiled and tossed with rosemary and garlic.
Servings:
Makes 6 side-dish servings.
Total Time:
25 mins
Ingredients
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1-1/2 poundsyuca root or medium potatoessee savings
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3cloves garlic, mincedsee savings
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4 teaspoonsmargarine or buttersee savings
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1-1/2 teaspoonssnipped fresh rosemary or 1/2 teaspoon dried rosemary, crushedsee savings
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Saltsee savings
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Peppersee savings
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Directions
1.
Scrub yuca or potatoes thoroughly with a stiff brush. Peel and cut into 2-inch pieces. If using yuca, remove fibrous string from the center.
2.
In a medium saucepan cook yuca or potatoes, covered, in a small amount of boiling lightly salted water for 10 to 12 minutes or until tender; drain. Return to saucepan.
3.
Meanwhile, in a small skillet cook garlic in margarine or butter over medium heat about 30 seconds. Remove from heat stir in rosemary. Pour rosemary mixture over yuca or potatoes, tossing gently to coat. Season to taste with salt and pepper. Makes 6 side-dish servings.
Nutrition information
Per serving: Calories 172, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 39 mg, Carbohydrate 33 g, Fiber 0 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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