Conference turris::cooks

    It might help if you tell us more about it.  For instance, what type of
    hard brown object is this, chocolate, bread, etc.
    
    We can figure it out, can't we cooks?
    
    :)
    cj

    I think a Yucca is similar to a sweet potato.  Try cutting it into
    about 1 by 1/2 inch rectangles...boiling for a while to soften
    and deep fry with no batter.  I think this is how I had it once
    before.
    
    Pam

    I would assume that it is from the Yucca plant (we have fields full of
    them out here in Colorado) - possibly like the center of an artichoke?
    
    I wouldn't eat one, personally - I'd rather take a root grubber to them
    and dig them all up! ;-)
    
    \Caroline

    re:  .0
    
    Yeah, let us know if it got it's name because of it's taste.  :-)
    
    
    Steve

 I had yucca chips at Rancho Caymus in Napa Valley last November. They were
pretty good. Looks like you just slice the yucca into thin stips and deep
fry. They had a real interesting dip, too.

    Yuka is just like a potato! no more no less...
    
    I had it a few times, once, fried like french fries, and several times,
    mashed. Boil in water till tender, then peel and mash adding a bit of
    salt and butter... it is great, it tastes like a potato but is a bit
    stronger.  Good source of energy plus vitamins.
    
    I hope this helps, Ana

    YUCCA - IT IS A ROOT FOOD, WELL KNOWN  AND USE IN CENTRAl and South
    	    America countries.
    
    I compare Yucca with potatoes. It does take longer to boil if the Yucca
    is not fresh. A fresh yucca, when the brown skin root is peel, is very 
    white and will boil fast [ makes mash yucca easier to make, no need to 
    add too much milk]
    
    I cook mash yucca [ cook the same way as mash potatoes] or boil it and
    cut into small portion with salt. My mother will add yucca to her
    vegetable soups.
    
    I know that there are other ways to prepare yucca but I'm a second
    generation South American. :)
    
    
    			

    Last night we had the Yucca for dinner.
    
    I peeled the brown skin off the large, sweet potato size vegetable. 
    Under that is a light, pinkish, purplish layer which mostly came off
    with the skin.  I didn't make any effort to remove that, and it didn't
    seem to make any difference.  The raw texture is similar to a very hard
    Hubbard squash.
    
    Since it was too hot to be very creative, I sliced it in half inch
    circles and then halved the circles.  Next into a microwave dish and
    mixed in a couple of mashed garlic cloves, drizzle with a bit of olive
    oil, salt and pepper.  Cook as for potatoes.
    
    Cooked it has a very mild flavor, the texture is not as moist as
    potatoes and a bit chewier.  
    
    All in all a very  acceptable vegie.  I can well believe it would be
    good mashed and/or with a sauce or gravy.  Would also be interesting in
    a stew.
    
    Thanks for the suggestions.
    
    mj

    Re 8:
    
    and what do you serve it with? any hints of what goes good with it?
    
    Ana

    wow, a question I can answer in here!
    
    My parents were born and raised in Cuba and Yucca is a mainstay, it
    is a side dish like potatos (goes very well with Cuban food since rice
    is considered a main dish!).  To prepare it the Cuban way, peel and
    boil til soft, and than prepare the "mojo" for yucca:
    
    heat olive oil (amount depends on how much yucca you're making, since
    we normally have it for big family gatherings I can't really tell how
    much would be used for just one family size portion) and sautee chopped
    garlic (as much as you like), once the garlic is done take it off the
    burner and add some fresh lemon juice.  Now pour this over the boiled
    yucca, and let it sit a bit on warm so that the yucca has time to soak
    up some mojo.  Absolutely delicious!
    
    Goes extremely well with black beans, rice, and roast pork.  Can't wait
    for the next family gathering!