Yucca Root


Yucca (also known as manioc or cassava), is a white, starchy tropical vegetable that is widely grown and consumed in Africa, Asia, Latin America, and the Caribbean. It is a staple usually eaten boiled, steamed, and in flour form as thickeners or additional ingredients for noodles, cakes, and pastries.


Translations: ユッカルート, يوكا الجذر, Yucca Koreňové, Yucca Korijen, Yucca Kořenové, יוקה רוט, Иуцца корена, 유카 루트, युक्का रूट, Raíz de yuca, Юкка кореневої, 丝兰根, Юкка корневой, Arrel de iuca, Yucca Корен

Physical Description

Yucca root is quite large and is transported with a wax coating to keep it from spoiling.

Colors: dark brown

Tasting Notes

Flavors: bland, starchy
Mouthfeel: Fiberous, Earthy
Food complements: Savory grilled steak or chicken

Selecting and Buying

Choosing: Look for the root to be very firm. No soft spots or blemishes.
Procuring: Yucca is grown in poor soil in climates that get very little water.

Preparation and Use

Preparation is quite labor intensive. You must peel, soak, & par-boil for about 10 minutes. Cool and remove fiberous center. It is now ready to use in a recipe.

Cleaning: Peel with a very sharp vegetable peeler to remove all of the tough skin.



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