Simple Yucca Simmer
Servs: 4 Makes: 4 servings, 1/2 cup of fruits or vegetables
- – 2 lb Yucca Root (1/2 pound per person)
- – 2Tbsp lemon juice
- – 2 cloves garlic chopped
- – 2 Tbsp chives
- – 1/2 tsp salt
- – 1/8 tsp ground black pepper
- 1) Rinse yucca well, peel and halve lengthwise. Remove fibrous core. Combine lemon juice, garlic and fresh herbs in a large pot with enough water to cover yucca. Bring to a boil and add salt. Lower heat and add cold water when necessary so as not to allow water to reach another boil.
- 2) Pierce with toothpick or fork. When soft (not mushy) remove pieces and set aside. When all pieces are done, drain, sprinkle with pepper and serve hot.
yucca empanadas filled with apples, chocolate, and yams
For the Yucca Dough:
- Vanilla soy ice cream
- Oil sufficient for frying
- To Assemble:
- 2 Tbsp. bourbon
- 1/2 vanilla bean, scraped
- 2 oz. sweet Riesling wine
- 1 cup apple cider
- 1 cup agave nectar
For the Bourbon-Agave Sauce:
- 1/4 tsp. cinnamon
- 1 cup chopped vegan semi-sweet chocolate
- 1 cup diced green apple
- 1 sweet potato
For the Filling:
- 1/2 cup cake flour
- 1 cup almond flour
- 2 lbs. yucca, peeled and diced
- For the Yucca Dough:
- Preheat the oven to 325F. In a large pot, boil the yucca for approximately 20 to 30 minutes, or until very soft. Drain and place on a baking sheet. Bake for 10 minutes, or until dry. Chill. In a food processor, combine all the ingredients and process until a smooth dough forms. Allow to rest for approximately 30 minutes. Heat the oven to 425F and roast the sweet potato for 20 to 25 minutes, or until soft. Allow to cool, then remove the skin. Dice and combine with the remaining ingredients in a large bowl. Set aside.In a saucepan, combine all the ingredients and bring to a boil. Reduce the heat and simmer for 5 minutes, or until reduced by one-fourth. Remove from the heat and set aside. Roll the yucca dough into 20 1/2-oz. balls. On a lightly floured surface, press each ball into a 1/4-inch thick circle. Place 1 1/2 Tbsp. of the filling in the center of each piece of dough. Fold in half and pinch the ends together. Fry in the oil for 4 minutes, or until golden brown, turning once. Serve hot with the Bourbon-Agave Sauce and the vanilla soy ice cream.
Here’s the direct link to this receipe the person did not do a good job of writing it up on the site
Yuca (Cassava) Pancakes
This tropical side dish mixes, cooks and tastes a lot like potato pancakes, but made with that starchy tropical vegetable called yuca (pronounced voo-ca). Looks like a brown club. Use a sharp paring knife or a really high quality, fixed blade peeler to peel it (a Wusthof-Trident peeler makes short work of it). The original called for 3 tablespoons sugar, but we like our cakes salty and greasy, so we omitted the sugar. The recipe is from False Tongues and Sunday Bread, a Guatemalan and Mayan Cookbook by Copeland Marks.
- 3 tablespoons sugar (optional)
- 1 teaspoon salt
- 2 lbs yucca root, peeled, grated (cassava)
- 1/2 cup grated mild cheese or ricotta cheese or farmer cheese
- 1 egg
- 1/4 cup corn oil or vegetable oil
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- Combine all ingredients except oil.
- Heat the oil in a skillet over medium heat. Spoon in a couple of tablespoons batter and smooth into a 3-inch to 4-inch cake about 1/2-inch thick.
- Brown on both sides, then drain on paper towels. Serve warm.
Servs: 6 Prep: 10m Cook: 50m
- In a saucepan, combine the yucca and enough water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes, or until tender. Drain. Transfer yucca to a cutting board and let cool. Preheat oven to temperature 350Â°F. Cut yucca lengthwise into 3/4 inch-wide wedges, discarding the woody core. Spray cookie sheet with nonstick cooking spray. Spread yucca wedges on sheet. Spray wedges with cooking spray. Cover with aluminum foil and bake for 8 minutes. Uncover and bake for an additional 7 minutes.
my own pin may be to crumble bacon on it (what ever type of preference you have!)