boiled yucca recipe
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.
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.