Yucca Root
By: Anonymous

About

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.

Information
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.