Yuca with Tangy Bell Pepper Sauce Recipe

Name: Yuca with Tangy Bell Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds frozen yuca in large pieces; 1 large bay leaf; 2 tablespoons salt, plus more for seasoning; 1 cup extra-virgin olive oil; 1 slice white country bread, roughly torn; 3 red bell peppers, cut into 2-inch pieces; 3 garlic cloves; 2 tablespoons oregano leaves; 1 tablespoon sherry vinegar; 1/4 teaspoon sugar; Freshly ground pepper

Servings: persons

5 pounds frozen yuca in large pieces
1 large bay leaf
2 tablespoons salt, plus more for seasoning
1 cup extra-virgin olive oil
1 slice white country bread, roughly torn
3 red bell peppers, cut into 2-inch pieces
3 garlic cloves
2 tablespoons oregano leaves
1 tablespoon sherry vinegar
1/4 teaspoon sugar
Freshly ground pepper

1
Put the yuca and bay leaf in a large pot and cover with water.
2
Add the 2 tablespoons of salt and bring to a boil.
3
Cover partially and cook over moderately low heat until just tender, 35 to 40 minutes.
4
Meanwhile, in a small skillet, heat 1 tablespoon of the olive oil until shimmering.
5
Add the bread and cook over moderate heat until golden, about 5 minutes.
6
Transfer the bread to a blender.
7
Add the bell peppers, garlic, oregano, sherry vinegar and sugar and pulse until finely chopped.
8
With the machine on, pour in the remaining olive oil and blend until smooth.
9
Season the pepper sauce with salt and pepper and transfer to a bowl.
10
Drain the yuca well and transfer to a large platter.
11
Drizzle with some of the pepper sauce and serve the remaining pepper sauce on the side.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 pounds frozen yuca in large pieces, 1 large bay leaf, 2 tablespoons salt, plus more for seasoning, 1 cup extra-virgin olive oil, and more.

Yes, Yuca with Tangy Bell Pepper Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yuca with Tangy Bell Pepper Sauce

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