Yucca with a Tangerine and Grapefruit Sauce

Peel the yucca by cutting away the thick brown skin with a sharp knife, then remove any pink or fibrous layer beneath. Cut the peeled yucca into 2-inch pieces.

Place yucca pieces in a large pot of salted water and bring to a boil over high heat.

Reduce heat to medium and simmer until yucca is tender and easily pierced with a fork, approximately 20–25 minutes.

Drain the cooked yucca thoroughly in a colander and transfer to a serving platter or bowl.

While the yucca cooks, combine the extra-virgin olive oil and minced garlic in a small saucepan over medium-low heat. Warm gently for 1–2 minutes until fragrant, then remove from heat and let cool slightly.

Stir the lime juice into the garlic-oil mixture, then add the diced tangerines and pink grapefruit. Mix gently to combine.

Add the sliced red onion, coarsely chopped chives, parsley, and cilantro to the fruit and oil mixture. Toss gently to combine and season with salt to taste.

Pour the tangerine and grapefruit sauce over the warm yucca and serve immediately.