1 ½poundsof yuccapeeled and chopped into large chunks
1teaspoonsof vinegardivided
1large lemon
Sauce:
1large onionjulienned
3garlic clovescrushed
½cupof olive oil
¼teaspoonof vinegaroptional
Instructions
In a large pot of water over medium-high heat, add salt and yucca. Bring to a gentle boil for 30 minutes. After 30 minutes, add 1 teaspoon of vinegar. Cook an additional 10-15 minutes, or until a fork goes through.
While yucca is cooking -in a frying pan, over medium-high heat, heat oil until it is hot. Gently add in onions, cook for 2-3 minutes, lowering heat if necessary. Add in garlic, stir around for another minute. Remove pan from heat. Gently add in vinegar, stir. Set sauce aside.
Drain yucca, cut into 2-inch bite-size pieces, and devein them. Cut lemon in half and squeeze lemon juice over the yucca. Gently toss around. Add in sauce, toss around. Serve.