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boiled yucca recipe

June 8, 2009

To complete last night’s Picadillo, boiled yucca is a must.  Huh?

Yucca (also known as cassava) is a rock hard, starchy, horn-looking root vegetable that grows in the warmer regions of North America and is found throughout Caribbean cooking.  No doubt you’ve had some face to face time:  tapioca is made from Yucca.

Yucca’s closest cousin, culinary speaking, is the potato.  In fact, Yucca -like the potato- can be mashed, made into fries, boiled, you name it.  Bonus points as it tastes like a potato that’s been highly larded with butter, sour cream, cheese, and other industrial and non-industrial processed fats.


In the raw






Remove the skin with a peeler, revealing its white flesh.  NOTE:  Wax is applied to the skin to prevent drying.

Cut peeled yucca into 1 inch chunks.  Use a sharp knife as the flesh is rock hard.

If immediately cooking add to 3 quarts of boiling, salted water.  If saving for later cover with water to prevent spoilage.

Cooking takes ~20 minutes, or until very fork tender.

Drain, and serve.

NOTE:  There is a brown ‘stick’ that runs through the center yucca -obviously remove before eating.


Boiled and ready to eat

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