Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Oven-Fried Yucca

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Oven-Fried Yucca' — USDA MyPlate Kitchen, from 'Delicious Heart-Healthy Latino Recipes' by the US Department of Health and Human Services, National Heart, Lung, and Blood Institute (public domain, federal). No changes; naturally gluten-free.

Yucca is simmered until tender, cut into wedges, and finished in the oven until lightly crisped — a starchy, mild side that takes the place of fries or roasted potatoes.

Category: SidesServes: 6Time: 50 minComplexity: 1/5

Why this complexity: naturally gluten-free; boil then oven-crisp method.

Ingredients

  • 1 pound fresh yucca (cassava), cut into 3-inch sections and peeled (or 1 pound peeled frozen yucca)
  • Nonstick cooking spray

Method

  1. Place the yucca in a kettle and cover with cold water by 1 inch. Bring to a boil, then simmer 20 to 30 minutes, until tender.
  2. Preheat the oven to 350°F.
  3. Drain and cool the yucca slightly. Cut it lengthwise into 3/4-inch wedges, discarding the woody core.
  4. Spray a cookie sheet with nonstick spray. Spread the wedges in a single layer and spray them lightly.
  5. Cover with foil and cook in the oven for 8 minutes. Uncover and cook 7 minutes more, until lightly crisped.
  6. Serve warm.

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