Yuca En Escabeche

5 from 2 votes

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

Prep Time10

Cook Time30

Resting Time30

Total Time1 10

Course: Appetizer, Side Dish

Cuisine: Latin

Total Cost: ($4.53 recipe / $0.57 serving)

Servings: cups

Calories: 270kcal

Author: Monti Carlo

Ingredients

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

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.

See how we calculate recipe costs here.

Nutrition

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