Name: Boiled Yuca
Total time: PLACEHOLDER
Ingredients: 2 pounds yuca roots; 1 teaspoon table salt

Why This Recipe Works

Yuca, also known as manioc or cassava, is the starchy root of a woody shrub native to South America and a staple food in many regions of the world. Its delicate, potato-like flavor needs little more than salt to enhance it, though it is also delicious paired with Cuban mojo sauce. Yuca's tough skin must be removed before cooking, a job that calls for a sharp knife, not a vegetable peeler. For a more attractive dish, we also make sure to cut away any brownish, discolored flesh at the same time. We also remove any woody core to ensure that the cooked yuca will be tender throughout.

Before You Begin

Serve plain or with Cuban Mojo Sauce.

Instructions

Bring 3 quarts water to boil in Dutch oven over medium heat. While water is coming to boil, use sharp knife to remove 1 to 2 inches of woody stem from yuca. Cut remaining yuca crosswise into 3-inch lengths. Place pieces cut side down and use knife to remove skin in sections, cutting away any flesh that isn't pure white. Halve yuca pieces lengthwise. Pop out any woody core with spoon. Place each piece cut side down and cut lengthwise into ¾-inch-thick wedges.

Add yuca and salt to boiling water, and cook, adjusting heat to maintain vigorous simmer, until yuca is tender and mostly translucent, 20 to 25 minutes. Drain well in colander. Season with salt to taste, and serve.