I am looking for a way to prepare yuca so that it can be made in advance and then reheated. I am having some issues. First I peeled it and cut into wedges about 1 inch wide on edge and 2-3 inches long. then I boiled the wedges in salted water for 30 minutes. Now I'm roasting in a 450 oven, after tossing to coat with olive oil. One problem is that the yuca did not cook evenly during the boiling phase. Portions of opaque white flesh remained, and these are now dry, starchy patches in the roasted pieces. I was concerned that if I let it boil for too long, until all the opaque parts were translucent, the yuca would have fallen apart, since some of the cooked parts were getting gluey, and I've heard yuca can just turn to mush if you boil for too long. Any tips? By the way I used very fresh, firm yuca to start.
also---is it possible to reheat deep-fried yuca with good results or will they just be soggy and greasy? thanks