Yuca Encebollada [Video+Recipe] Boiled Yuca with Onion

Ingredients

• 1.1 kg (2.5 lb)yuca (cassava), peeled, chopped and washed
• 1.5 tsp (9 g)salt
• 1.5 litres (6 cups)water
• 45 ml (3 tbsp)olive oil
• 2 largered onions, thinly sliced
• 45 ml (3 tbsp)apple cider vinegar
• 1½ tsp, or moresalt, to taste
• 1 tsp, or to tastefreshly cracked or ground black pepper

Instructions

1. 1

   Boil the yuca

   Put the yuca in a medium-sized pot with 1.5 litres of water and 1.5 teaspoons of salt. Simmer over medium heat for 10–15 minutes, until tender when pierced with a fork, then remove it from the water.

2. 2

   Cook the onions

   Warm the olive oil in a frying pan over low heat. Add the onions and cook, stirring, for about 1 minute, until they begin to turn translucent; cook longer if you prefer them softer. Stir in the vinegar for about 2 minutes, until the onions brighten in colour, then season with pepper and salt to taste.

3. 3

   Top and serve

   Spoon the onions over the yuca and serve.

What is yuca encebollada?

Yuca encebollada is a Dominican side dish of boiled cassava topped with onions. It brings together a mild, starchy root and a tangy onion topping in a simple preparation.

Here, the yuca is simmered until tender, while red onions are briefly cooked with olive oil and vinegar. The contrast between the soft root and sharp, glossy onions makes the dish work with everyday meals.

Nutrition and macros by portion

The nutrition label shows one serving as written: 548 calories, 4g protein, 108g carbs, 11g fat.

Most of the carbohydrates come from the yuca, while olive oil supplies most of the fat; the yuca contributes a small amount of protein. To balance the plate, serve a portion alongside a protein-rich main and vegetables.

Choosing and preparing yuca

Yuca: Use the peeled, chopped and washed cassava called for in the recipe. It is a firm root, so check the largest pieces with a fork to judge tenderness.

Pieces: Keeping the chunks reasonably similar in size helps them cook at a similar pace. Handle the cooked pieces gently when draining so they do not break apart.

Getting the onion topping right

Low heat: Start the onions in olive oil over low heat and stir as they cook. This gives them time to soften without rushing them towards browning.

Vinegar: Add it once the onions start to turn translucent, then stir for about 2 minutes. The recipe uses apple cider vinegar to give the topping its sharp finish.

Check the texture

Yuca: Test a piece by piercing it with a fork after 10 minutes, then continue simmering if it still feels firm. The recipe gives a cooking range of 10–15 minutes.

Onions: Stop cooking them at the texture you prefer. They can retain a little bite or be cooked until softer; watch for them to brighten after the vinegar goes in.

Timing and serving

Overlap: The yuca and onion topping can be prepared in sequence while keeping an eye on the simmering pot. Have the onions ready to spoon over the drained yuca so the dish can be served promptly.

Pairing: Serve it as a side with a meal that includes a protein and other vegetables. The mild cassava and tangy topping can accompany a variety of dishes.

Recipe notes & tips

• Pierce the thickest yuca piece to check that it is tender before draining.
• Keep the onions over low heat and stir them so they soften evenly.
• Cook the onions for less time if you like them with some crispness.
• Add the vinegar after the onions begin to turn translucent.
• Taste the onion topping before serving and adjust the salt and pepper.

Variations

• Softer onions: Cook them for longer over low heat before adding the vinegar.
• More bite: Stop cooking the onions as soon as they become translucent.
• Vinegar choice: Use another mild vinegar if apple cider vinegar is unavailable.
• Pepper finish: Add extra freshly cracked pepper at the table.
• Herb garnish: Scatter chopped fresh herbs over the finished dish if you have them.

Common mistakes to avoid

• Undercooked yuca: Pierce a piece with a fork and simmer longer if it remains firm.
• Uneven chunks: Cut the yuca into similar-sized pieces so they become tender at a similar rate.
• Browning the onions: Keep the pan over low heat and stir regularly.
• Overcooking the topping: Check the onions as they cook and stop when they reach your preferred softness.
• Forgetting to season: Taste the onions after adding the vinegar and adjust the salt and pepper.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave until hot; add a small splash of water if the yuca seems dry.

Frequently asked questions