Name: Yuca En Escabeche
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Latin
Ingredients: 1 lb yuca (fresh or frozen) ($1.55); 4 tsp kosher salt, divided ($0.16); 2/3 cup olive oil ($0.84); 1/3 cup distilled white vinegar ($0.41); 3 bay leaves ($0.30); 1/2 tsp black peppercorns ($0.05); 1 tsp adobo seasoning ($0.04); 1 yellow onion, sliced in half moons ($0.42); 8 cloves garlic, thinly sliced ($0.34); 1/4 cup sliced Spanish olives (AKA Manzanilla olives ) ($0.33); 1/8 cup olive brine ($0.09)

Yuca En Escabeche

Yuca En Escabeche is a traditional Puerto Rican dish of pickled cassava, olives, and onions. It's delicious, vibrant, easy, and versatile!

1 hr 10 min total 10 min prep 30 min cook 8 270 cal

Instructions

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1 If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.
2 Add yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy, about 25 to 30 minutes. Then drain the yuca and cool.
3 While the yuca cooks, set a small pot over medium-low heat. Add the olive oil and warm. Add the vinegar, peppercorns, bay leaf, remaining 2 teaspoons salt, adobo, onions, garlic, olives, and olive brine to the warm oil. Cook for 10 minutes, stirring occasionally, then remove from the heat.
4 Add the yuca to a large bowl. Cover the drained yuca with escabeche. Let it sit at room temperature for at least 30 minutes to develop the flavors, then serve.