Native to South America, this white starchy, potato-like tropical vegetable is really a root.  It is a staple in Latin American and African Cuisine and is usually eaten boiled, steamed, roasted or used in a dried powder form as a thickener.  Yucca is similar to the look of a sweet potato, with a denser white flesh and a bark-like skin. It is also called the cassava or manioc. The flour form is better known as tapioca. This extremely versatile vegetable is the third largest source of carbohydrates in the world.

The yucca is used like you would a potato, bark removed.  The flavor is similar to a potato yet starchier and stronger. Yucca is high in vitamins C, B, and A as well as calcium, phosphorous potassium and iron. It is a very nutritionally dense vegetable.
Yucca is found throughout mainstream grocery stores and is a relatively cheap vegetable with multiple uses. The high nutritional value and interesting flavor provokes us to try this bizarre looking root.

Here are a few ideas on how to go about the task of cooking it!

Mashed Yucca with Jalapenos
Serves 4

3 cups of fresh yucca, peeled and chopped in 1 inch pieces
2 tablespoons butter
½ cup milk
Juice of 1 lime
1 jalapeño, deseeded and chopped fine
2 teaspoons salt

Boil yucca in lightly salted water until tender, approximately 430 -40 minutes.  (Yucca takes longer to cook than potatoes) Strain yucca and place in a large ceramic bowl, add butter and milk and juice of lime.  Mash the yucca mixture coarsely until desired consistency.  Add the jalapenos and salt and stir well.  Serve with stewed Latin flavored meats or stews.

Yucca Beef Stew: Costa Riceno
Serves 4

Olive oil
1 medium yellow onion, chopped
6 cloves garlic, chopped fine
1 jalapeño chili, deseeded and chopped fine
Zest & juice of 1 lime
1 red bell pepper, chopped fine
1 lb lean beef, cubed into 1 inch cubes
1 cup fresh yucca, peeled and chopped in 1 inch cubes
1 tablespoon cumin
1 tablespoon chili powder
1 cup tomatoes, chopped fine
2 cups water

In a large heavy bottom soup pan heat a few tablespoons olive oil to medium high heat.  Add onions, garlic, and jalapeno and lime zest, sauté until onions are translucent for approximately 3-4 minutes.  Add the red bell peppers and beef cubes and continue to sauté a few minutes, add yucca and again continue to sauté a few minutes.  Add cumin, chili powder and tomatoes and stir well.  Place the 2 cups of water and lime juice in the pan and turn the pot on simmer for about an hour or until meat is extremely tender.