OVEN-FRIED YUCCA
Yield: 6 servings
Use cooking oil spray to cut back on fat.
1 pound fresh yucca (cassava), cut into 3-inch sections and peeled (or 1 pound peeled frozen yucca)
Nonstick cooking oil spray
1. In a kettle, combine the yucca with enough cold water to cover it by 1 inch. Bring the water to a boil, and slowly simmer the yucca for 20 to 30 minutes, or until it is tender.
2. Preheat oven to 350øF.
3. Transfer the yucca with a slotted spoon to a cutting board, let it cool, and cut it lengthwise into 3/4-inch-wide wedges, discarding the thin woody core
4. Spray cookie sheet with the nonstick cooking oil spray.
Spread yucca wedges on cookie sheet, and spray wedges with cooking oil spray. Cover with foil paper and bake for 8 minutes. Uncover and return to oven to bake for an additional 7 minutes.
Serving size: 1 piece (2 1/2 inches long)
Each serving provides:
Calories: 91
Total fat: Less than 1 g
Saturated fat: Less than 1 g
Cholesterol: 0 mg
Sodium: 3 mg
Calcium: 66 mg
Iron: 3 mg
Delicious Heart-Healthy Latino Recipes
National Institutes of Health National Heart, Lung, and Blood Institute and Office of Research on Minority Health
Special Thanks To: The Community Alliance Working for Heart Health for sharing their families' favorite recipes and to the General Clinical Research Center in the Irving Center for Clinical Research, Columbia University, New York, for testing the recipes.
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