Recipe from Simple Food Big Flavor
Servings: 8
ingredients
Yucca with Onions
1 pound yucca, peeled and cut into 2-inch chunks
Salt and freshly ground black pepper
½ cup Pickled Onions, My Way
Fresh cilantro, for garnish
Pickled Onions
1 ½ cups red wine vinegar
1 cup water
2 tablespoons sugar
1 tablespoon Kosher salt
6 whole cloves
2 bay leaves
1 teaspoon ground black pepper
1 teaspoon dried oregano (preferably Mexican)
¼ teaspoon dried red pepper flakes
2 large red onions, thinly sliced
Directions
Yucca with Onions
1. Put the yucca in a medium saucepan, cover it with cold water, add a large sprinkle of salt, and bring to a boil. Cook the yucca until very tender, about 30 minutes.
2. Drain the yucca, season generously with salt and pepper, and serve it in a bowl, topped with Pickled Onions, My Way. Garnish with chopped fresh cilantro.
Pickled Onions
1. Combine all ingredients except the onions in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, then reduce the heat and cook until onions soften and wilt, 3 to 4 minutes.
2. Remove the saucepan from the heat, cover, and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among Tupperware. Cover and refrigerate for up to 2 weeks in the refrigerator.
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