Yuca is the root of the cassava plant, as opposed to yucca which is a desert plant. It is a root vegetable much like the potato but containing more starch and a few more calories per ounce. The only time I partake in this unctuous dish is in a restaurant or on Christmas Eve. 
You can buy it fresh or frozen in most markets. I prefer the frozen. It’s easier and faster. If it’s fresh, you need to peel it, cut it in large chunks and then slice it lengthwise in half. Our tradition is to bathe it in a garlic, lemon and olive oil mojo. Mojo is a name that refers to various types of sauces that vary in spices but almost always include olive oil and garlic. Some recipes include sautéed onions in the mojo. I don’t do that in my recipe, but feel to add it if you would like.
INGREDIENTS:
- 2 Lb. Yuca (frozen or fresh)
- 1/2 Cup olive oil
- 1/2 Cup chopped garlic
- 1/4 Cup fresh lemon juice
- Salt and pepper to taste.
INSTRUCTIONS:
- Prepare the frozen yuca according to instructions, making sure to salt your water.
- If the yuca is whole I slice it in half lengthwise.
- If using fresh, peel and cut the yuca, slice it accordingly and boil in salted water until a sharp knife can be inserted easily.
- In a small pan, sauté the garlic and olive oil until the garlic begins to take on a light golden color. Don’t over cook it as it will become bitter.
- When the yuca is done, drain it, toss with the lemon juice, olive oil and garlic.
- Salt and pepper to taste.
- Garnish with fresh parsley, if desired.