2 lbs yucca root (peeled, halved and cut into 2” to 3” pieces)
2 limes (juiced)
1/3 cup fresh lemon juice
½ cup olive oil
8 garlic cloves
1 onion (finely chopped)
1 tsp salt
Place the yucca in a large pot with water to cover about 1” above. Add the lime juice and lightly salt the water. Bring to a boil over medium-high heat. Reduce heat to medium, cover the pot and continue simmering for about 20-30 minutes or until yucca is tender, but not falling apart.
Remove from heat and drain. Extract the string-like fiber from the inside middle of the yucca and discard. Cover and set aside.
You may use a mortar and pestle or a food processor, and mash the garlic cloves together with the salt. In a deep skillet, add the olive oil, the mashed garlic, the chopped onions, and the lemon juice. Stir and heat over medium-high heat until it starts simmering. Remove from heat and pour over the cooked yucca. Serve as a side dish.