Source: National Institutes of Health
1 pound fresh yuca (cassava), peeled and cut into 3-inch sections (or 1 pound peeled frozen yuca)
Nonstick vegetable oil spray
In a kettle, combine the yuca with enough cold water to cover it by 1 inch. Bring the water to a boil, and slowly simmer the yuca for 20 to 30 minutes or until it is tender.
Preheat oven to 350 °F.
Transfer the yuca with a slotted spoon to a cutting board, let it cool, and cut it lengthwise into ¾-inch-wide wedges, discarding the thin woody core.
Spray a cookie sheet with the vegetable oil spray. Spread yuca wedges in a single layer on the cookie sheet and spray the wedges with vegetable oil spray. Cover with foil and bake for 8 minutes. Uncover and return to oven to bake for an additional 7 minutes.
Yield: 6 servings
Serving size: 1 piece (2½ inches long)
Total Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 3 mg
Total Fiber: 1 g
Protein: 2 g
Carbohydrates: 20 g
Potassium: 522 mg
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