Also known as yuca, cassava, or manioc, it starts as a crunchy tuber with tough skin.
I highly recommend buying it pre-skinned and frozen. You can often find it in Asian groceries or Latin markets.
|Cuban yucca (r) with beans, rice and plantains|
• 1 lb yucca
• 1 tsp salt
• 2 tsp. lemon juice
Place water in a big pot and bring to a boil with the salt and lemon juice.
Boil the frozen chunks - but for only 10 minutes.
Remove the hard white stringy centers.
Drain and cool until you can cut the chunks into smaller bits.
Fry them in olive oil and lots of garlic.