Recipies for YUCCA ROOT?

Wandering through the VEGGIE Department at my local Wally World, I saw an unusual "veggie" on the shelves. - A YUCCA ROOT seems a bit "organic" for my cooking finesse.


What are some recipies that I can cook with this Yucca root? - Is it a base or can I cook it as an entree and what is the Nutritional value if this Yucca root?


I also have an oversupply of these Yucca plants that grow in the wild in my yard, so I have a potential overstock of this "vegetable" to my access if I can uproot them.


Thanks for recipies.

Recipies for YUCCA ROOT?
Yucca can be used as a base or an entree. It's very good in stews and soups.


Yucca should be peeled before you boil it, and add salt at the last minute. They are really tasty when served with chopped pork rinds. You can also make yucca bread or slice them and fry them. It's a very versatile root.





Oven-Fried Yucca





Ingredients





1 pound fresh yucca (cassava), cut into 3-inch sections and peeled (or 1 pound peeled frozen yucca)


Nonstick cooking oil spray


Directions





In a kettle, combine the yucca with enough cold water to cover it by 1 inch. Bring the water to a boil, and slowly simmer the yucca for 20 to 30 minutes, or until it is tender.


Preheat oven to 350F.


Transfer the yucca with a slotted spoon to a cutting board, let it cool, and cut it lengthwise into 3/4-inch-wide wedges, discarding the thin woody core.


Spray cookie sheet with the nonstick cooking oil spray. Spread yucca wedges on cookie sheet, and spray wedges with cooking oil spray. Cover with foil paper and bake for 8 minutes. Uncover and return to oven to bake for an additional 7 minutes.


Yield: 6 servings--Serving size: 1 piece (2 1/2 inches long)








Yucca Crisps


2 large, fresh yucca (about 1 1/4 pounds each)


3 quarts vegetable or canola oil


Kosher salt, to taste





In an 8-quart heavy-bottom pot, heat oil to 350°. Meanwhile, peel yucca with a sharp vegetable peeler. Using a mandoline or sharp knife, cut yucca crosswise into slices about 1/8-inch thick. In batches of 30, slide slices into oil one at a time. Fry about 3 minutes, or until golden brown around the edges, stirring occasionally to prevent clumping.





With a slotted spoon, transfer to paper towels. Sprinkle with salt before serving.











Yucca Soup


1 Yucca root -- peeled and cut into pieces


5 teaspoons veggie broth


5 cups Water (more if needed to cover the veggies)


2 Onions -- chopped and sauted in some of the broth


Salt and pepper to taste


Boil the yucca root pieces in the broth until tender (about 20 minutes) along with the sauted onion pieces.


When tender, put into the blender a portion at a time.





It thickens by itself. Add salt and pepper to taste.





It made about 4-5 good sized bowls of soup.


Serve with some good bread
Reply:Cook the red meat and serve this as a side by peeling and boiling it. Report It

Reply:I have had yucca on a couple of occasions and think it is best sliced SUPER thinly and then deep fried. Make "yucca chips" out of them. DELICIOUS!
Reply:While reading your question, I read Wally World. I thought my husband was the only person who called it that. You must be from the Bayou State too.


Anyway back to the question: Yucca root is a therapeutic anti-inflammatory used in relieving joint pain. I have never eaten it, but found many recipes including Yucca Fries on my Google search.
Reply:It's also called cassava. It's usually peeled and boiled until soft. It takes a while. You can also fry what's left over and it's really good. It is used to make casabe.


In Venezuela it is used to accompany grilled steak.
Reply:I'll give you my favorite, just boil them peeled and wait until soft, and mashed them with "queso freso" mexican cheese that you can find in any general supermarket, add some cilantro. It's tasty and a great unussual side dish. You can also cook them and then grilled them with your steaks topped with some guacamole. uhhhhhhhmmmmmm. as Dora the explorer would say ...DELICIOSO!
Reply:Yucca can easily be substituted for potatoes in soups and stews and it contains a high amount of vitamin C and carbohydrates. It is also a good source of dietary fiber and contains approximately 120 calories per 1 cup serving.





Historically ripe yucca fruit was split, the seeds taken out and eaten raw or roasted over coals. Young fresh yucca stalks were boiled or cooked over coals and eaten like asparagus. Seedpods were baked and eaten or sliced and dried for winter use.





Serving size 1/2 cup raw, sliced (103gAmounts Per Serving % Daily Value


Calories 160


Calories from Fat 5


Total Fat 0g 0%


Sodium 15mg 1%


Cholesterol 0mg 0%


Total Carbohydrate 39 13%


Dietary Fiber 2g 7%


Sugars 2g


Protein 1g


Vitamin A 0%


Vitamin C 35%


Calcium 2%


Iron 2%
Reply:BTW:


Make sure you peel the brown skin completely off. ;-)


I have yuca at home and I can't wait to make some tonight so thanks for the insporation! ;-)








Yuca con Aceite y Cebollas (yuca with oilve oil %26amp; onions)





Boil the yuca until done in salted water for about 25 minutes or so. Test them with a fork. Cut in half and remove spinny middle and toss.





Saute onions in butter until just done. In a blender spin some crushed garlic with olive oil.





Serve yuca with onions, drizzled with garlic-olive oil.





This would be a side dish to serve with steak, pork or fish. You can make this an entree by combining it with other veggies %26amp; cod fish here is another recipe....





Viandas con bacalao





Ingredients:


A. Yautía, plátano, chayote, malanga, batata, papas, yuca, ñame, apio (not celery) bacalao - filete





B. Onions, Olive Oil, aguacate, tomates, boiled eggs, aceitunas.





Instructions:


Choose several of the vegetables listed on A, any combination will do. Boil until cooked in the same pot with the bacalao. (The bacalao will salt the vegetables.) Drain.





Serve on a bed of leaf lettuce. Add fresh onion slices and drizzle with plenty of olive oil. Decorate using any or all items on B.








And...





Boil the yucan until tender and add (diced) to this recipe below...just serve this on top of the yuca...its amazing!!!





1 lb. bacalao (salted cod fillets)


1 medium onion (minced)


2 medium potatoes


2 aguacates (avocados)


2 chayotes


1 diced tomato


4 hard boiled eggs (sliced)


A sprinkle of "peppa" (pepper)


Salad dressing* (see below for this)











Directions


Start by boling the cod fish and change the water at least 2 times.





Change the water, add the eggs, cubed chayotes, cubed potatoes and boil for 10-15 minutes. DO NOT OVER COOK, IT WILL GET LIKE RUBBER!!





Take out the potaoes and chayotes and run cold water over them to stop them from cooking.





Shred the cod and make sure it doesn't have any bones and set aside.





Meanwhile, peel and slice the eggs while you cube the avocados and put them in a big bowl.





Add the potatoes, chayote and the shredded bacalao, to the eggs and avocado.





Salad Dressing = 3/4 cup olive oil and 1/4 cup vinegar. Mix well and pour on tossed salad. Sprinkle the "peppa".





Serve immediately and enjoy!!!





Tips


For better results, soak the bacalao over night.