Yucca Con Mojo

• 2 lbs yucca root, peeled, halved and cut into spears
• 1 12 teaspoons salt
• 3 tablespoons olive oil
• 7 garlic cloves, minced
• 1 12 lemons
• 12 bunch cilantro, leaves only, finely chopped
• 12 red bell pepper, cored, seeded, cut fine julienne

1. In a large saucepan, combine the yucca with enough water to cover by at least 2 inches and add the salt.
2. Bring the water to a boil over medium-high heat.
3. Reduce the heat to low, cover and simmer gently for 30 minutes, until the yucca is fork-tender but still intact.
4. Drain the yucca in a colander.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the yucca and stir occasionally for 5 minutes, until slightly browned.
7. Add the garlic and lemon juice and toss to coat the vegetables evenly.
8. Cook for 2 minutes, just to release the aroma of the garlic, and add the cilantro and bell pepper julienne.
9. Toss again just to mix and transfer to a warm serving platter.

yucca root, salt, olive oil, garlic, lemons, cilantro, red bell pepper

Taken from www.food.com/recipe/yucca-con-mojo-228586 (may not work)