✨Yuca en escabeche recipe here⬇️ Shirt: @Karla and Co. Ingredients: -6 to 8 pieces of yuca -2 tbps of olive oil -1/2 green bell pepper, in slices -1 shallot, sliced -9 garlic cloves, finely grated -1/2 cup of pitted green olives with the brine (if you don’t like olives, just still put it in and put to the side. The brine really gives it a great flavor!) -1 tbsp of coarsley ground black peppercorns -Kosher salt to taste Instructions: -Boil the yuca until fork tender (about 20-25 min) and once somewhat cooled, remove the center fiber veins of each piece, and cut into bite sized pieces -Heat up the oil in your pan, then sautee all the elements listed. Before adding salt, taste the broth and one of the green bell pepper strips to see how much more it needs. With the brine being salty, you might just need a pinch or none at all. -Sautee for 5 min (longer if you like the veggies soft, I like them to have a little crunch to them) and then pour over yuca bites -Enjoy! This is even better as leftovers and stores well since it doesn’t have meat or dairy. Up to a week in the fridge! #easyrecipe #savoryrecipe #querico #mealprepping #mealprep #yucaenescabeche