Recipe Source: Delicious Heart Healthy Latino Recipes
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
45 minutes |
6 servings |
1 piece (2 ½ inches long) |
1 pound fresh yucca (cassava), cut into 3-inch sections and peeled (or 1 pound peeled frozen yucca)
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Nonstick cooking spray
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Directions
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1
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In a kettle, combine the yucca with enough cold water to cover it by 1 inch. Bring the water to a boil, and slowly simmer the yucca for 20 to 30 minutes, or until it is tender.
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2
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Preheat oven to 350° F.
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3
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Transfer the yucca with a slotted spoon to a cutting board, let it cool, and cut it lengthwise into ¾-inch-wide wedges, discarding the thin woody core.
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4
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Spray a cookie sheet lightly with the cooking spray. Spread yucca wedges in a single layer on the cookie sheet, and spray the wedges with cooking spray. Cover with foil and bake for 8 minutes. Uncover and return to oven to bake for an additional 7 minutes.
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