Yuca — Better Than It Sounds!

—Yuca root, also known as cassava root, looks like a cross between a white potato and sweet potato.  It’s an excellent source of vitamins, minerals, and antioxidants which can provide important health benefits.  For example:

Choline helps the body manage nerve and brain functions and is an important part of keeping your cells and DNA healthy.  Your metabolism would not function as efficiently without enough choline.

Potassium plays a key role in regulating your heart beat, kidney function, and muscle contractions.  Yuca is higher in fiber and potassium than potatoes.

Antioxidants in yuca such as beta-carotene and saponin have been shown to fight free radicals, which can cause damage to our cells and may lead to cancer.

Vitamin C helps our bodies heal from injuries, is an important component in our blood vessels and muscles, and can also help boost our immune system.  A single serving of yuca provides up to a third of an adult’s daily requirement of vitamin C.

Yuca Root can be consumed as you would a potato. It’s delicious baked, boiled or fried.  Why not give them a try with this Garlic Yuca Mash, a great side dish with almost any meal.

Garlic Yuca Mash

3 pounds yuca root, peeled, quartered and woody core removed

3 Tbsp. butter

3 cloves garlic, minced

1 c. warm milk

Salt and pepper, to taste

• Place the peeled yuca in a large saucepan and add enough water to cover it completely (about 1 gal.) plus a pinch of salt. Cook, over medium-high heat, until it starts to boil. Then lower the heat to medium and continue boiling until the yuca is very tender, about 20-30 minutes. Drain and reserve.

• In that same saucepan, wiped dry, heat the butter and garlic and sauté until the butter has melted and the garlic is fragrant and no longer raw.

• Add the cooked yuca and stir to combine. Use a potato masher or immersion blender to mash it. If using a ricer, you’ll want to mash it before adding it to the pan.

• Add the milk and mash more, if needed. You can also add more butter and/or milk to reach the desired consistency.

• Season with salt and pepper.

• Serve with melted butter and chopped parsley, if desired.