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Title: Yucca With Garlic Mojo
Yield: 6 Servings

Ingredients

      2 lb Yucca; peeled, halved, and
           xx; cut bite-sized cubes
  1 1/2 ts Salt
      3 tb Olive oil
      7    Garlic cloves; minced
           Juice of 1 1/2 lemons
    1/2 bn Cilantro, leaves only;
           -finely chopped
    1/2    Red bell pepper; cored,
           -seeded,
           xx; cut fine julienne

Instructions

In a large saucepan, combine the yucca with enough water to cover by at
least 2 inches and add the salt. Bring the water to a boil over
medium-high heat. Reduce the heat to low, cover and simmer gently for 30
minutes, untilthe yucca is fork-tender but still intact.
Drain the yucca in a colander. Heat the olive oil in a large
skillet over medium heat. Add the yucca and stir occasionally for 5
minutes, until slightly browned. Add the garlic and lemon juice and toss
to coat the vegetables evenly. Cook for 2 minutes, just to release the
aroma of the garlic, and add the cilantro and bell pepper julienne. Toss
again just to mix and transfer to a warm serving platter.
This recipe yields 6 servings.

Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6220
broadcast 03-10-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

03-10-1997

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Contributor: Susan Feniger and Mary Sue Milliken

Preparation Time: 0:00

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