By: Julie Blakley | May 13 2010
Posted in Recipes - Portland Recipes

The yucca has a texture that's similar to a potato. It cooks up lighter and fluffier though, and packs a lot more nutrients. Julie Blakley shares her recipe for the Central American dish, fried yucca.

Photo: Julie Blakley

Peel yucca, cut into large chunks and remove the stringy interior.

Boil in salted water for about 15-20 minutes or until the yucca is tender when tested with a fork.
Once yucca is tender (but not mushy), remove from water, cut into bite-sized pieces.

Toss pieces of yucca is olive oil, salt and pepper and cook in a 425-degree oven for about 30-35 minutes, or until golden brown.

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