Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
174
Calories
2g
Protein
14g
Fat
12g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 pounds Yuca Root peeled and cut into bite size pieces
- 1/8 teaspoon Salt
- 3 tablespoons Olive Oil
- 6 cloves Roasted Garlic
- 2 tablespoons Lemon Juice
- 1/4 cup Cilantro leaves whole chopped
- 1 Organic Bell Pepper (use Red Bell Pepper) chopped
- =
Directions
1
In a large saucepan, cover yuca with water plus 2 inches, add salt. Bring to a boil, lower heat to a simmer, cover, let simmer until yuca is fork tender but still intact. Drain yuca.
2
Heat olive oil in large skillet over medium heat. Add yuca and stir occasionally for 5 minutes.
3
Add garlic and lemon juice; toss to coat vegetables evenly. Cook for 2 minutes. *Add cilantro and bell pepper, toss just to mix, transfer to a warm serving platter.
Recipe sourced from
fandom