Recipe(tried): Yuca

Hi Roberta. I've recently discovered yuca myself, (I live in an area densely populated with Puerto Ricans and Cubans) they call it cassava and they serve it like a boiled potato with garlic and olive oil, as a side dish to chicken, fish and/or pot roast. See below. (It's delicious by the way).
3 lbs. yuca (cassava)
2 quarts water
1 tablespoon salt
4 large garlic cloves, minced
1/2 cup olive oil


In a large pot, heat the water and salt to boiling
In the meantime, peel the yuca and cut it into 2" long segments.
Drop the yuca into the boiling water and cook for 30 minutes or until you can easily pierce the yuca with a fork. Yuca should be on the firm side however, don't overcook it.
In a deep saucpan, heat the olive oil over low heat until fragrant.
Add the garlic and saute just until it begins to soften. Remove from heat before it browns.
Drain the yuca and put it on a serving plate.
Pour the garlic and olive oil over the yuca and serve.