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From Dorothy McNett's recipes at www.dorothymcnett.com.
1 1/2 pounds yucca root
Wash the yucca, cut crosswise into 2 - 3 inch lengths. Cut through the skin lengthwise and then loosen and remove the peeling. Wash again and place peeled pieces into a glass or ceramic batter bowl. Cover with a glass or ceramic lid. Cook in microwave about 8 - 10 minutes or until a fork pierces easily into each piece. (or cook in a saucepan on the burner with water to cover. Boil until tender, about 30 minutes.) Heat a skillet or saute pan over medium high heat, adding the olive oil, finely minced garlic and onion and cook and stir 2-3 minutes to soften. Stir in the salt, lemon juice and cooked yucca. Cook and stir 4 - 5 minutes to lightly brown. Serve. (mashed, if desired.)
Recipe created 2017-05-02.