Yuca en escabeche

In a large pot, cover the yuca with about 2 liters of water, add 1 teaspoon of the salt, and boil for 20–25 minutes, until tender and starting to split. Drain, remove the woody core and cut into bite-sized pieces.

In a large skillet, heat the olive oil over low-medium heat with the onions, garlic, bay leaves and peppercorns for 5 minutes, until the onions are just soft. Add the white vinegar, olives and the rest of the salt and simmer for 2 minutes.

Pour the hot escabeche over the yuca in a glass dish and mix gently.

Cool, then cover and refrigerate for at least 6 hours, or overnight.

Serve cold or at room temperature as a side for roast pork, fried fish or a party table.