Yucca with a Tangerine and Grapefruit Sauce

Yucca with Tangerine and Grapefruit Sauce Recipe from Venezuela

Region / culture: Venezuela | Preparation time: 10 minutes | Cooking time: 50 minutes | Servings: 4 |

Vegetarian diet

Introduction

Yucca with a Tangerine and Grapefruit Sauce is a unique and flavorful dish that combines the starchy goodness of yucca with the bright citrus flavors of tangerine and grapefruit. This dish is perfect for a light and refreshing meal that is sure to impress your guests.

History

Yucca, also known as cassava, is a root vegetable that is native to South America. It has been a staple food in many cultures for centuries and is known for its versatility and nutritional benefits. The combination of yucca with tangerine and grapefruit in a sauce is a modern twist on a traditional ingredient, creating a dish that is both delicious and nutritious.

Ingredients

1.5 lb (680 g) yucca
0.5 cup extra-virgin olive oil
2 tbsp minced garlic
juice of 1 lime
2 tangerines, peeled and diced
1 pink grapefruit, peeled and diced
1 medium red onion, sliced thin
1 bunch chives, coarsely chopped
1 tbsp roughly chopped parsley
1 tbsp julienned cilantro leaves
salt

How to prepare

Boil 1.5 gallons of salted water in a large pot.
Add yucca and simmer for 45 to 50 minutes until the yucca becomes completely translucent.
Set it aside to cool in the water.
In a sauté pan, heat olive oil over low heat.
Add garlic and cook for 2 minutes, stirring occasionally.
Remove the pan from heat and let it rest on a trivet.
Stir in lime juice and fruit.
Add onion, chives, parsley, and cilantro.
Add salt to taste.
Drain the yucca and place it in a serving bowl.

Variations

Add diced avocado or mango to the sauce for a tropical twist.
Substitute lemon or orange for the lime in the sauce for a different citrus flavor.
Top the dish with toasted coconut or chopped nuts for added texture and flavor.

Cooking Tips & Tricks

Be sure to cook the yucca until it is completely translucent to ensure that it is cooked through and tender.

- The key to a flavorful sauce is to use fresh tangerines and grapefruit for the best citrus flavor.

- Adjust the amount of salt to taste, as the saltiness of the dish can vary depending on personal preference.

Serving Suggestions

Serve the Yucca with a Tangerine and Grapefruit Sauce as a side dish or appetizer with grilled fish or chicken. It can also be enjoyed on its own as a light and refreshing snack.

Cooking Techniques

Boiling the yucca until translucent ensures that it is cooked through and tender, while sautéing the garlic in olive oil adds depth of flavor to the sauce. Mixing the citrus fruits with the herbs and onion creates a bright and refreshing topping for the yucca.

Ingredient Substitutions

If yucca is not available, you can substitute with potatoes or sweet potatoes for a similar texture. You can also use lemon or orange in place of the lime in the sauce.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator until ready to serve. The yucca can be boiled and cooled in advance, then reheated before serving.

Presentation Ideas

Serve the Yucca with a Tangerine and Grapefruit Sauce in a decorative bowl or platter, garnished with fresh herbs and a sprinkle of salt. You can also arrange the yucca slices on a serving plate and drizzle the sauce over the top for an elegant presentation.

Pairing Recommendations

This dish pairs well with grilled fish, chicken, or shrimp. It also complements a fresh green salad or steamed vegetables for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the yucca in a microwave-safe dish and heat on high for 1-2 minutes, or until warmed through. Serve with the sauce at room temperature.

Nutrition Information

Calories per serving

One serving of Yucca with a Tangerine and Grapefruit Sauce contains approximately 300 calories.

Carbohydrates

Yucca is a good source of carbohydrates, providing energy for the body. One serving of this dish contains approximately 45 grams of carbohydrates.

Fats

The olive oil used in this recipe adds healthy fats to the dish. One serving contains approximately 15 grams of fat.

Proteins

While yucca is not a significant source of protein, this dish contains a small amount from the olive oil and herbs. One serving contains approximately 2 grams of protein.

Vitamins and minerals

Yucca is rich in vitamins and minerals, including vitamin C, potassium, and folate. The tangerines and grapefruit in the sauce add additional vitamin C and antioxidants to the dish.

Alergens

This dish is gluten-free and dairy-free, making it suitable for those with allergies or dietary restrictions.

Summary

Overall, this dish is a nutritious and flavorful option for a light and refreshing meal. It is rich in carbohydrates, healthy fats, vitamins, and minerals, making it a well-rounded choice for a balanced diet.

Summary

Yucca with a Tangerine and Grapefruit Sauce is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its unique combination of flavors and textures, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a hot summer day, and I was visiting my dear friend Maria in her quaint little village nestled in the mountains of Mexico. Maria was known for her delicious cooking, and I always looked forward to our culinary adventures together.

On this particular day, Maria had a special surprise for me. She led me to her backyard where she had a beautiful yucca plant growing. I had never tried yucca before, and I was intrigued by its unique shape and texture. Maria told me that she was going to show me how to make yucca with a tangerine and grapefruit sauce, a recipe she had learned from her grandmother many years ago.

As we gathered the fresh ingredients from her garden, Maria shared with me the story of how this recipe came to be. Her grandmother had been a skilled cook who loved experimenting with different flavors and ingredients. One day, she decided to combine the earthy taste of yucca with the tartness of tangerines and grapefruits, and the result was a dish that quickly became a family favorite.

Maria taught me how to peel and chop the yucca, removing the tough outer skin to reveal the creamy flesh inside. She then showed me how to make the citrusy sauce, using freshly squeezed tangerine and grapefruit juice, a hint of honey for sweetness, and a touch of cinnamon for warmth.

As we cooked together in Maria's cozy kitchen, the aroma of the simmering sauce filled the air, and I couldn't wait to taste the final dish. When it was finally ready, we sat down at the table and savored each bite, the flavors melding together in a harmonious dance on my taste buds.

That day, I not only learned how to make yucca with a tangerine and grapefruit sauce, but I also learned the importance of sharing recipes and cooking with love. Maria's grandmother's spirit lived on in that dish, and I felt honored to have been a part of passing down this culinary tradition.

Since that day, yucca with a tangerine and grapefruit sauce has become a staple in my own kitchen. I have shared the recipe with my family and friends, and each time I make it, I am reminded of that special day in Maria's village, where I discovered a new flavor combination that would forever hold a place in my heart.

As I sit here now, savoring a plate of yucca with a tangerine and grapefruit sauce, I am grateful for the memories and the connections that food has brought into my life. Cooking is not just about nourishing the body, but also about nourishing the soul, and I am blessed to have experienced that firsthand through this delicious recipe.