Yuca Encebollada Recipe

<b>Ingredients</b> 1 pound peeled frozen yucca<br> 1 tablespoon olive oil + 2 tablespoons<br> 1 large spanish onion, sliced<br> 1 green  pepper, sliced<br> 2 garlic cloves, minced<br> 1 teaspoon oregano<br> ½ teaspoon salt (Elizabeth Carrion)

<b>Step 1</b> Preheat oven to 350 degrees. In a pot add yucca and enough water to cover. Bring water to a boil and simmer for about 30 minutes. (Elizabeth Carrion)

<b>Step 2</b> Drain yucca and cut lengthwise into wedges (like steak fries), discarding the thin woody core. (Elizabeth Carrion)

<b>Step 3</b> Spread yucca wedges on cookie sheet, and drizzle 2 tablespoons of olive oil. Toss, cover with foil and bake for 10 minutes. Uncover and bake for an additional 10 minutes. (Elizabeth Carrion)

<b>Step 4</b> While yucca is baking, prepare your peppers and onions. Heat 1 tablespoon olive oil and add onions and peppers. Sauté for three minutes. (Elizabeth Carrion)

<b>Step 5</b> Add garlic, salt and oregano and sauté for another 5-7 minutes. (Elizabeth Carrion)

<b>Step 6</b> Arrange yucca on a serving platter and spread peppers and onions mixture on top. (Elizabeth Carrion)

<b>Step 7</b> Serve immediately. <b>Tip – </b>goes nicely with a beef stew. (Elizabeth Carrion)