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Vegetable Recipes• Pumpkin to Yucca • >  Yucca, Oven Fried Yucca



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Yield: 6 servings--Serving size: 1 piece (2 1/2 inches long)

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

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.

Preheat oven to 350° F.

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.

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.

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

Source: National Heart, Lung, and Blood Institute, NIH, DHHS


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