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How to Cook Yucca & Its Vitamins

By Robin Coe

Yucca plants can be toxic if they are not cooked properly. Many plants contain linase, which can become hydro-cyanic or prussic acid under certain conditions, and some plants even have a high enough dosage to be lethal. Once the root is heated above 167 degrees F the linase is killed and becomes safe. The yucca plant is also known as cassava. It contains a high amount of vitamins A, B and C. It is also a good source of calcium, phosphorus, iron, manganese and copper.

Use a knife to peel and discard the skin from your yucca. Cut the yucca into 3-inch chunks.

Put your yucca into your saucepan. Add enough water to cover it.

Heat the water on medium heat until it boils. Reduce the temperature and simmer the yucca for 30 minutes so that it gets tender.

Remove the yucca from the water and set it aside to cool. Heat your oven to 350 degrees F. Cover your yucca with aluminum foil and bake the it on a greased cookie sheet for 8 minutes. Remove the foil and bake it for another 7 minutes.

Mince a clove of garlic and mix it with ¼ cup of olive oil. Squeeze the juice from ½ a lime into the oil. Serve your yucca with the oil mixture.

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