My grandma was a fantastic cook, terrible baker but had a wonderful touch when she cooked, everything she made had a taste impossible to copy. She used to prepare yuca all the time in many ways, my favorite was just sauteed with onions and tomatoes.
People can think about yuca as a starchy vegetable with not much nutritional value, well let me tell you that yuca is an amazing root vegetable, it’s a resistance starch, (it’s not digested serving as food for the good bacteria in our gut) it’s reach in vitamin C, a natural antioxidant, vitamin C protects your body from free radicals, which are made by your body when it digests food. Free radicals can speed up the aging process, increasing your chances of experiencing cell death and damage that can cause heart disease and cancer. In addition, vitamin C is used to make collagen, which is essential for skin, ligaments, tendon and blood vessel production (1), it’s also a great source of potassium and folate (vitamin B9)
- 2 C. stem or cooked yuca cut into pieces (to increase it's resistant starch content let it cool down, better overnight)
- 1/2 red or yellow onion chopped
- 4-6 garlic cloves chopped
- 1-2 Tbsp coconut oil
- 2 C. blanched green beans chopped into 1 inch pieces
- Salt & pepper
- Sautee onions in coconut oil till they look tender. Turn heat to medium
- Add garlic moving constantly to be sure it's not going to burn
- Add yuca and green beans mixing everything well till yuca and beans are coated with the oil (5-10 minutes)
- Add salt and pepper to taste.
- Serve hot. I served them over baby greens, and sprinkled them with cilantro and nutritional yeast.