ForkwiseOven-Fried Yucca
Open in the Forkwise app – save, scale & shop
🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 1 lb yucca (cassava) cut into 3-inch sections and peeled (or 1 pound peeled frozen yucca)
- 1 cooking spray (as needed, non-stick)
Method
- 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.
Nutrition per serving
Serving size: 1 piece( 2 1/2 inches long) (58g)
- Total Calories: 6
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1 mg
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Total Sugars: 0 g
- Protein: 0 g
Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.
Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · Stay Young at Heart: Cooking the Heart-Healthy Way US Department of Health and Human Services National Heart, Lung, and Blood Institute · Reformatted; ingredient quantities parsed
No photo yet – illustrated placeholder.