Best Mashed Yucca Recipes

Mashed Yucca image

Provided by Food Network

Time 1h15m

Yield 4 - 6 servings

Number Of Ingredients 7

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

Steps:

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.

Mashed Yucca with Garlic image

Yield Serves 6

Number Of Ingredients 5

4 lb fresh yuca (also called cassava; preferably 2 inches in diameter) or 3 lb frozen
1 3/4 to 2 1/4 cups hot milk
2 garlic cloves, minced
1 tablespoon fresh lime juice
2 teaspoons salt

Steps:

Trim ends from fresh yuca and peel remainder, removing all waxy brown skin and pinkish layer underneath.
Cut yuca into 3-inch-thick pieces.
Boil yuca in salted water to cover by 2 inches until tender and starting to fall apart, 50 minutes to 1 1/4 hours.
Drain and transfer to a cutting board. Carefully halve hot yuca pieces lengthwise and remove thin woody cores. Return yuca to pot with 1 3/4 cups milk, garlic, juice, and salt. Coarsely mash yuca, adding additional milk if desired, and serve immediately.