Yuca En Escabeche

🧂 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

Instructions

• 1 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.
• 2 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.
• 3 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.
• 4 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.

Nutrition Info