Yucca is the coconut flour of vegetables.
And by that I mean it sucks up moisture faster than Dog sucks up his evening meal.
So, while boiling up the yucca (or cassava) for this mash make sure to watch the stove like a hawk.
Another surprising fact about yucca is that it’s actually tapioca by another name. Tapioca is the starch extracted from the root to produce things like tapioca pearls and tapioca powder (which thickens up sauces nicely).
And that’s your learning done for the day. Go forth, make this mash and spread the word.
Garlic Butter Yucca Mash (serves 3-4)
- 10 oz yucca, peeled and diced
- 2 cloves garlic, minced
- 2 tbsps butter
- 2 spring onions, finely chopped
- Place the yucca in a pan of salted boiling water and simmer for 30 minutes until soft.
- While the yucca is boiling, melt the butter in a small saucepan. Add the garlic and onion. Stir until the butter is completely melted then take off the heat.
- When the yucca is ready, drain and mash well until smooth. Stir in the butter, garlic and onions. Serve immediately.
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