Yuca has very tough skin, so make sure to peel it before cooking. Wash and dry the yuca, then cut into pieces 3-4 inches long using a sharp knife. Lay each piece cut side down on your cutting board, and slice off the skin from the sides.
- Baked yuca fries: Preheat an oven to 425F. Peel yuca using a pairing knife. Slice yuca into strips and boil for 10-15 minutes until fork tender. Drain and pat dry. Toss in oil and your favorite seasonings and bake for 30 minutes flipping them over halfway.
- Top baked yuca fries with your favorite nacho toppings for yuca nachos.
- Add peeled and chopped yuca to your favorite stew or soup.
- Garlic mashed yuca: Boil peeled yuca and a few cloves of garlic for 25 minutes or until very tender. Mash and mix with salt, pepper, milk, and butter.
- Boiled yuca with garlic sauce (yuca con mojo): Cut yuca into chunks and boild for 25 minutes or until very tender. Heat up a little oil with minced garlic, oregano, cumin, salt and pepper and let it cool. Add sliced onions, orange juice, lime juice, and cilantro to the oil mixture. Drizzle the sauce over the boiled yuca chunks.
- Pickled yuca salad (escabeche): Cut yuca into chunks and boil for 25 minutes or until very tender. Combine olive oil with a little vinegar, sliced onions, and olives. Drizzle this marinade over boiled yuca and let sit for at least an hour.
- Substitute yuca for any potato or root vegetable dish.
- Yuca MUST be booked before eating, as it contains cyanide to protect it from insects. It also has a fibrous stem running through the middle, which you can remove using your fingers or a fork.
- Check out our recipe for Vegan Sancocho with Yucca and Plantains for another way to cook your yuca!