Yuca con Mojo

Method

Peel the yuca root thoroughly, removing the fibrous outer skin and waxy inner layer, then cut into 7-8 cm batons. Boil in salted water for 20-25 minutes until fork-tender but not mushy, then drain well. Meanwhile, prepare the mojo by finely mincing or crushing the garlic cloves and warming the olive oil gently in a saucepan without browning it. Add the garlic to the warm oil and cook for 1-2 minutes until fragrant, then remove from heat and stir in the lime juice, orange juice, salt and pepper. Arrange the hot yuca on a serving platter and pour the warm mojo sauce over the top, allowing it to absorb the citrus and garlic flavours. Garnish with fresh coriander leaves and serve immediately as an authentic Cuban accompaniment to roasted meats.