Serves 6
121 cal · 50 min
Oven-Fried Yucca
Recipe GLPR030e788c6a4bd9
Tender yucca root gently boiled until soft, then cut into golden wedges and oven-roasted with a light coating of cooking spray. A simple, crispy-edged side dish with a creamy center.
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Ingredients
1 pound yucca (cassava root), peeled and cut into 3-inch sections
Non-stick cooking spray, as needed
Directions
Wash your hands thoroughly with soap and water before beginning.
In a large pot, place the yucca pieces and cover them with cold water, adding enough water so the yucca is submerged by about 1 inch.
Bring the water to a boil over high heat, then reduce the heat to medium and gently simmer for 20 to 30 minutes, until the yucca is fork-tender and easily pierced.
While the yucca cooks, preheat your oven to 350°F.
Once tender, carefully remove the yucca pieces with a slotted spoon and transfer them to a cutting board. Allow them to cool for a few minutes until they can be handled safely.
Cut each yucca piece lengthwise into 3/4-inch wide wedges, removing and discarding the thin, woody core that runs through the center.
Lightly coat a baking sheet with non-stick cooking spray.
Arrange the yucca wedges in a single layer on the prepared baking sheet. Lightly spray the tops of the wedges with cooking spray.
Cover the baking sheet with aluminum foil and place it in the preheated 350°F oven. Bake for 8 minutes.
Remove the foil from the baking sheet and return it to the oven. Bake uncovered for an additional 7 minutes, until the edges are lightly golden and crispy.
Remove from the oven and serve warm as a side dish.
