Yuca En Escabeche

Name: Yuca En Escabeche
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 cups
Ingredients: 1 lb yuca (fresh or frozen); 4 tsp kosher salt, divided; 2/3 cup olive oil; 1/3 cup distilled white vinegar; 3 bay leaves; 1/2 tsp black peppercorns; 1 tsp adobo seasoning; 1 yellow onion, sliced in half moons; 8 cloves garlic, thinly sliced; 1/4 cup sliced Spanish olives (AKA Manzanilla olives ); 1/8 cup olive brine

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Resting Time
30 mins
Total Time
1 hr 10 mins
Servings
8 cups
Calories
270 kcal
Course
Side Dish, Appetizer
Cuisine
South American

Yuca En Escabeche

Robert Zimmerman

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Yuca En Escabeche is a traditional Puerto Rican dish of pickled cassava, olives, and onions. It's delicious, vibrant, easy, and versatile!

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Ingredients

Servings

1 lb yuca (fresh or frozen) $1.55
4 tsp kosher salt, divided $0.16
2/3 cup olive oil $0.84
1/3 cup distilled white vinegar $0.41
3 bay leaves $0.30
1/2 tsp black peppercorns $0.05
1 tsp adobo seasoning $0.04
1 yellow onion, sliced in half moons $0.42
8 cloves garlic, thinly sliced $0.34
1/4 cup sliced Spanish olives (AKA Manzanilla olives ) $0.33
1/8 cup olive brine $0.09

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Instructions

If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.
Add yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy, about 25 to 30 minutes. Then drain the yuca and cool.
While the yuca cooks, set a small pot over medium-low heat. Add the olive oil and warm. Add the vinegar, peppercorns, bay leaf, remaining 2 teaspoons salt, adobo, onions, garlic, olives, and olive brine to the warm oil. Cook for 10 minutes, stirring occasionally, then remove from the heat.
Add the yuca to a large bowl. Cover the drained yuca with escabeche. Let it sit at room temperature for at least 30 minutes to develop the flavors, then serve.