How to Cook Yucca Root

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Yucca, also known as cassava, is a root vegetable that is often overlooked in the United States. However, it is grown as a staple food in countries in Asia, Latin America, Africa and the Caribbean. Yucca is often used in place of potatoes, and can be boiled and mashed in a similar fashion. It is also an excellent source of carbohydrates and vitamin C. This recipe yields 2 to 3 servings of mashed yucca root.

Things You'll Need

  • 1 12 oz. yucca root Vegetable peeler Medium saucepan 1¼ tsp. kosher salt 1 stick butter 1 tsp. black pepper ½ tsp. dried rosemary ½ tsp. dried parsley
  • Peel the outer skin from the yucca roots with a vegetable peeler until you reach the white, fleshy interior. Dice the peeled roots into ½-inch cubes.

  • Add 1½ cups of water and the cubed yucca to a medium saucepan. Bring the mixture to a rolling boil over high heat.

  • Reduce the heat to medium-low after the water has reached a boil. Simmer the yucca for 40 to 45 minutes, or until tender. Drain all but ¼ cup of water from the saucepan.

  • Add salt and butter to the boiled yucca root and mash it with a potato masher until no lumps remain and the butter is completely melted. The consistency should be similar to mashed potatoes.

  • Season the yucca root with black pepper, rosemary and parsley to taste. Stir the spices into the mashed yucca and serve hot. Store any leftovers in a covered container in the refrigerator for up to three days.

Tips & Warnings

  • Try flavoring the yucca root with other herbs and seasonings such as thyme, basil and oregano. Yucca root can be found in international grocery stores and in some well-stocked supermarkets.
  • Be careful not to overcook the yucca roots. If they are boiled too long, they lose much of their texture and consistency, and will turn runny when mashed.

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References

  • Photo Credit Wikimedia Commons
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