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How to Cook Yucca & Its Vitamins

author image Robin Coe
Based in Ann Arbor, Mich., Robin Coe has reported on a variety of subjects for more than 15 years. Coe has worked on environmental health and safety issues in communities across Ohio and Michigan. Coe holds a Bachelor of Science in journalism with a double-major in international politics from Bowling Green State University. She has also received training and experience as a nurse aide.
How to Cook Yucca & Its Vitamins
Yucca roots for sale at a market. Photo Credit nimon_t/iStock/Getty Images

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.

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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.

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