Boiled Yuca (Yuca Hervida)
A simple and traditional preparation of yuca (cassava) root, boiled until tender and served hot. This versatile Latin American side dish can be prepared either Paraguayan-style (fork-tender) or Cuban-style (very tender).
6 servings
40 min
Ingredients
- •3 pounds fresh yuca, peeled and cut into 3-inch sections (about 2 pounds trimmed weight), or 2 pounds frozen yuca
- •1 tablespoon salt
Cooking Instructions
- 1.
Place the yuca, 3 quarts water, and salt in a 4-quart saucepan and bring to a boil over high heat. Reduce the heat to medium and cook at a gentle boil until either fork-tender (Paraguayan style), about 25 minutes, or very tender (Cuban style), 30 to 40 minutes. Drain, quickly removing the spindles, and serve at once; or keep warm in the cooking water over very low heat until ready to serve. Douse with a table sauce if you wish, and serve piping hot.
40 min
