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.
Step 1
Use a knife to peel and discard the skin from your yucca. Cut the yucca into 3-inch chunks.
Step 2
Put your yucca into your saucepan. Add enough water to cover it.
Step 3
Heat the water on medium heat until it boils. Reduce the temperature and simmer the yucca for 30 minutes so that it gets tender.
Step 4
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.
Step 5
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.
Things You'll Need
- Knife
- Saucepan
- Aluminum foil
- Cooking oil
- Cookie sheet
- Garlic clove
- ¼ cup olive oil
- ½ lime
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