Oven-Fried Yucca
- Number of Servings: 6
Ingredients
1 pound fresh yucca (cassava), cut into 3-inch sections and peeled (or 1 pound peeled frozen yucca)Olive oil (use oil spray to cut back on fat)
1. 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.
2. Preheat oven to 350øF.
3. 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.
4. Spread some olive oil on the cookie sheet to avoid sticking. Spread yucca wedges on cookie sheet, and coat wedges with olive oil. Cover with foil paper and bake for 8 minutes. Uncover and return to oven to bake for an additional 7 minutes.
Yield: 6 servings
Serving size: 1 piece (2 1/2 inches long)
Number of Servings: 6
Recipe submitted by SparkPeople user M2CABRERA.
2. Preheat oven to 350øF.
3. 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.
4. Spread some olive oil on the cookie sheet to avoid sticking. Spread yucca wedges on cookie sheet, and coat wedges with olive oil. Cover with foil paper and bake for 8 minutes. Uncover and return to oven to bake for an additional 7 minutes.
Yield: 6 servings
Serving size: 1 piece (2 1/2 inches long)
Number of Servings: 6
Recipe submitted by SparkPeople user M2CABRERA.
Nutritional Info Amount Per Serving
- Calories: 98.1
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 3.7 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 0.7 g
- Protein: 1.5 g
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