Cooking with Yuca

Yuca, also known as cassava, is a starchy root vegetable that is usually served deep-fried or boiled (and is often confused with yucca, a relative of agave). It is both similar to and deliciously different from the potato.

Yuca is a bit trickier to handle, though. “Yuca can be a very fibrous root and you may need to remove the tough core,” says scubadoo97. “It is very hard as well, so take care when cutting it.”

And then there’s the bark. If you buy fresh yuca (as opposed to the frozen, ready-to-use variety), you will need to cut it into manageable pieces, which will then allow you to see how thick the “ring” of bark that needs to be removed is, says elgordoboy. “I use a knife or peeler.”

Yuca is very starchy, too, and does well with a cold-water rinse, says scubadoo97. elgordoboy recommends as much as 20 to 30 minutes of boiling prior to frying. Just remember to dry it well after boiling, cut it into halves or quarters (“it will naturally let you know what it wants,” says elgordoboy), and squeeze it with your hands to firm it up before slipping it into the hot oil. The length of boiling time affects the final texture: Less time leaves the yuca denser, more time leaves it looser, says elgordoboy.

Or feel free to skip the frying altogether: scubadoo97 likes yuca boiled just until tender, then dressed with a sour orange, olive oil, and garlic mojo dressing.

Board Link: Yucca Root (aka Cassava) info needed

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