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FOOD
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INGREDIENTS
• ½ pound (1kg) of fresh or frozen
cassava, peeled and cut into
1-inch chunks
• 1 to 2 large red onions, thinly sliced
• Juice from half a freshly
squeezed orange
• Juice of 2 freshly squeezed limes
Yuca con Mojo (Cassava with garlic dressing),
serves 4
A super-easy vegan Cuban dish which combines citrus, onions, garlic, spices and cassava/yuca as a tasty side dish or
alternative to potatoes. Preparation time 35 minutes total.
• 1 tablespoon coarsely chopped
coriander or parsley, plus leaves
for garnish
• 6 cloves garlic, minced
• 3 or 4 generous glugs of olive oil
• ½ teaspoon dried oregano
• ¼ teaspoon ground cumin
• Salt and pepper, to taste
METHOD
1. Boil fresh or frozen cassava in
salted water until tender, for
about 30 minutes.
2. Drain cassava and set aside but
keep warm while you make the
garlic sauce.
3. Combine onions, orange juice,
lime juice, coriander or flat-leaf
parsley, and garlic in a bowl.
Pour mixture over cassava pieces
and combine.
4. Next, heat the olive oil in a heavy
pan, add, oregano, cumin, salt,
and pepper and heat the spices
for a minute or two being careful
not to burn them. Pour over
the casava and garnish with
additional coriander/lime or
orange zest and serve warm.
Nutrition per serving: 439 calories,
14g fat, 76g carbs, 4g protein.
Recipe from thespruceeats.com
making carbs count