Cooking Tips: Kitchen Tips & Hints Section

COOKING TIPS AND HINTS

Macadamia Nuts   Mace   Macerate   Mahi-Mahi   Mahlab; Mahleb   Maine Lobster   Mainz Ham   Malanga   Malosol   Mamey, Mammee Apple   Manchester Lettuce   Mandarine Orange   Mandoline   Mango   Manioc   Maple Syrup   Marinating   Marjoram   Mary Ann Pan   Mashed Potatoes   Maui Onion   Meat Color   Melons   Meringue   Mesclun   Mesquite   Microwave Ovens   Milk   Millet   Mint   Miracle Fruit   Mirin   Miso   Mold   Morel Mushrooms   Mornay Sauce   Mortar and Pestle   Mother Ann's B Cake   Mother of Vinegar   Muffins   Mushrooms   Mustard   Mustard Greens

See Food Facts & Trivia and Food Articles for additional information

See also: Article on Manioc

Manioc, Cassava, Yucca

The white interior of yucca is firmer than potatoes and has high starch content. Fresh yucca has thick, dark brown skin that resembles a tree's bark. Fresh yucca is available year round. Look for firm blemish free tubers. Store whole yucca as you would potatoes, in a cool, dark, dry place for up to one week. Peeled yucca covered with water and refrigerated or wrapped tightly and frozen for several months.

Yucca can easily be substituted for potatoes in soups and stews and it contains a high amount of vitamin C and carbohydrates. It is also a good source of dietary fiber and contains approximately 120 calories per 1 cup serving.

Add yucca with potatoes and other vegetables into beef, chicken, or vegetable-based soups and stews.