If you have a yucca root sitting in your kitchen and you do not have a clue what to do with it, then this article is for you. Yucca, or cassava, root can look intimidating. The outside looks waxy and impenetrable. The hardness of the root deters people from trying out this amazingly versatile root. However, millions of people around the world, especially those living in tropical countries, depend on yucca root. It is full of starch, so it can be treated like a sweet potato. However, yucca takes longer to cook. The following are some techniques that will help you create flavorful yucca dishes.
Yucca melds wonderfully with coconut milk. If you want to have some mashed potatoes but, incidentally, you have some yucca root instead of potatoes, you may want to try this simple recipe. You will need a can of coconut milk. Make sure that you shake it well. You will need to peel and boil the yucca until it is soft. This can take twice as long as when you are boiling regular potatoes. Once the yucca is soft, drain the water and add a few tablespoons of coconut milk and a pat of butter. Add a pinch of salt and use a ricer or a fork to mash the yucca. Yucca is stringier than potatoes, so you may need to remove the strings before serving.
Many different recipes call for yucca root. For instance, there is the Filipino cassava cake, which makes use of yucca root, condensed milk, coconut milk, sugar, and other ingredients. Some ethnic groups use cassava to make flour, or as the starchy component of their recipes for breads. Others use cassava in place of yams and sweet potatoes in certain recipes.
The best way to go about cooking yucca root is to cook it for a long time. Whether you are baking it, frying it, or boiling it, you will need plenty of time to allow the cassava to get edible and soft.
You can create yucca root french fries by par-boiling the yucca root. You can boil it almost to the point of cooking it, until it is getting soft but is still firm. You do not want it to be too soft because it will fall apart when you try to deep fry the "french fries." Cut the yucca root into strips, and compost the middle, stringier part. Deep fry at 350 degrees F or bake at a slightly higher temperature for extra crispiness.
As you can see, yucca root is very versatile. Once you try some of these techniques, you might include yucca into your diet more often.