Mashed Yucca

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
4 - 6 servings
Level:
Easy

Ingredients
  • 1 1/4 pounds fresh or frozen yucca
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter
  • 6 to 8 garlic cloves, minced
  • 1/2 cup white vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1 bunch Italian parsley, leaves chopped
Directions
  • Wash and peel the fresh yucca or thaw the frozen. Place in a small saucepan, and add water to cover and 1/2 teaspoon of the salt. Bring to a boil, reduce to a simmer and cook, covered, until tender, about 30 minutes. Drain in a colander and set aside to cool.

  • Preheat the oven to 350 degrees . When the yucca is cool enough to handle, pull each root apart and remove the large fibrous veins near the center, keeping the flesh in large chunks.

  • Melt the butter in a large skillet over medium-low heat. Cook the garlic until tender but not brown. Add the vinegar, the remaining 1/2 teaspoon salt and the pepper. Bring to a boil and add the yucca. Stir and mash with a wooden spoon until a lumpy mixture is formed. Transfer to a baking dish. Cover and bake 10 minutes. Garnish with the chopped parsley and serve immediately.


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