How to Cook Yucca Spanish Root

Yuca root

Yuca, sometimes called manioc root or cassava, is a very popular food staple in Latin America, Africa and tropical regions. The root is long and tapered with a thick, rough brown skin. The flesh can be white or pale yellow. It can be used as a side dish instead of potatoes or rice. Yuca is often used in soups or stews in place of or along with potatoes. Yuca's flesh is highly absorbent and acquires the taste of other ingredients that it is cooked with. It can be boiled, fried (after boiling or steaming), baked or grated when raw to make a variety of dishes.

Things You'll Need

• Sharp knife Pot Grater Potato masher Paper towels 1 lb. yuca root Water Salt Anise (optional) Vegetable oil or butter 1 cup flour Garlic Onions Cheddar cheese 2 eggs

Instructions

Boiled Yuca

1. Using a sharp knife, peel the yuca until you see the white flesh. Remove the thick fibers that you find in the middle. Cut into chunks about the size of a potato.

2. Place the chunks into a pot of boiling water with a pinch of salt for about 20 minutes or until the yuca is tender, but not falling apart. If using frozen yuca, it will take only about 10 minutes. Do not overcook or it will be mushy.

3. Remove the yuca. Place in a colander and drain it. Cut into slices. Let it cool for a couple of minutes.

4. Drizzle yuca with garlic and onions sauteed in butter or vegetable oil.

5. Serve warm. Great as a side dish with steak, chicken or fish.

Cassava Fries

1. Follow steps 1, 2 and 3 for boiling yuca above. Pat dry with paper towels.

2. Cut cooked yuca chunks into thinner slices---about the size of thick fries or a finger.

3. Pan fry yuca slices in ¼ cup of hot vegetable oil until golden brown. Do not let the oil smoke. Remove yuca from the oil and drain on paper towels.

4. Season with salt and pepper to taste.

5. Serve warm yuca fries as a side dish with a burger or steak.

Cassava Cheese Balls or "Dominican bollitos de yuca"

1. Grate ½ lb. of cheddar cheese or cut it into thin strips and set aside.

2. Peel, cut and boil 1 lb. yuca until tender---about 20 minutes.

3. Remove yuca from water and puree with the potato masher. Add 2 tbsp. of butter, 2 eggs and salt to taste. A pinch of anise is optional. Mix well. Cool to room temperature.

4. Put 2 tsp. of the mixture in the palm of your hand. If the dough sticks to your hands, cover them with flour. Flatten dough and put cheese in the center. Roll the mixture around and form into balls. Chill for an hour.

5. Place 1 cup of flour in a plate or tray. Cover the balls in flour, shake off the excess and deep fry in very hot oil until golden brown. Do not let the oil smoke. Drain on paper towels.

6. Serve hot as an appetizer or a snack.

Tips & Warnings

• For the cassava cheese balls: substitute the cheese with another filling of your choice, like cooked ground beef or chicken.

References

• Food Network
• Recipezaar
• Aunt Clara's Dominican Cookbook 100 Traditional Dominican Recipes; Clara Gonzalez and Ilana Benady ;2007

Resources

• Read this Article in Spanish