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