Friday, December 19, 2014

How to Cook and Serve Yuca Root

by Perry Miller

Look for yuca that is firm to the touch.

While it may not be a staple in most American homes, yuca is a versatile and delicious food that offers a little something different for your lunch or dinner -- and it’s also good for you. This desert plant, also known as cassava, is grown in arid sections of North America. You can find it in many supermarkets or specialty grocers in either fresh or frozen forms.

1

Make some tasty oven-fried yuca as a healthier alternative to French fries. It’s simple to make and offers a nice accompaniment to burgers or chicken. You could even snack on yuca fries. Use fresh, peeled yuca that has been cut into sections and boil until it is fork tender. Transfer the softened yuca sections to a cutting board to cool. Cut the yuca into fries, making sure to remove the woody core first. Place the fries on a lightly oiled cooking sheet and then spray them with more cooking spray and season with sea salt, freshly ground pepper, or other seasonings. Cover with foil and pop them into the oven for several minutes. Remove the foil and continue baking the yuca fries until they are golden brown and crispy.
2

Whip up a batch of mashed yuca for a tasty and healthy side dish. Though it does take a bit of time and the texture is not quite the same as mashed potatoes, with the additions of garlic, lime, or any other seasonings you like, you’ll be returning for seconds. Make mashed yuca just like you would mashed potatoes. Boil frozen or trimmed and peeled fresh yuca that has been cut into sections until the yuca is soft and falling apart. Drain it and remove to a cutting board. Halve the yuca sections and remove the woody cores. Place the yuca pieces back into the same pot and add milk and any additional flavorings you like, coarsely mashing it as you go. Add more milk as needed to bring the mashed yuca to the desired consistency.
3

Toss some yuca on the grill along with your other veggies for a delicious charbroiled flavor. Use fresh, peeled yuca that has been cut into sections with the core removed. Boil the yuca pieces until tender, and then transfer them to a cutting board to cool. Brush with olive oil and season with sea salt and pepper, and grill the yuca pieces for a few minutes on each side. Grilled yuca can be served with a variety of sauces or seasonings as well.
4

Add boiled yuca to other ingredients to a make either an entrée or a delicious side dish. Boil frozen yuca, or fresh yuca that has been trimmed and peeled, until it has softened. Drain the yuca and place it on a serving platter. Top the yuca with whatever seasoning or sauce you like. Try a delicious blend of garlic and lime juice or try a mango and black pepper chutney.

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