Yucca root, also known as cassava, has been a staple of Latin American cuisine for centuries. One cup of yucca packs a nice vitamin C punch (42mg), is high in B-vitamins to support energy levels, and contains the antioxidant resveratrol to help cool inflammation. They make a great post-workout carb choice or gluten-free 'clean' carb accompaniment to your next meal.
Here is one of my favorite recipes for Yucca Fries, from Paleo expert Chris Kresser. Try them for yourself, they are fantastic!
- 2 medium yucca roots (about 6-8 inches long each)
- Duck fat, lard or tallow (if you don’t have these, you can use olive oil – but they won’t be as good!)
- Sea salt & pepper
- Bring about 3 quarts of water to a boil.
- Peel yucca using sharp knife.
- Cut into the shape of fries, about 2.5 – 3 inches long and 1/2″ thick. (Don’t cut them thinner than this, or they’ll get too tough/crispy when you roast them.)
- Boil the fries for 12 minutes. You want them to be soft, but not falling apart. Meanwhile, pre-heat the oven to 400 F.
- Put 3-4 TBS of duck fat (or whatever fat you’re using) into a small saucepan and heat until liquid.
- Drain fries and put them in a mixing bowl. Pour fat over fries and mix around to distribute evenly.
- Spread fries on a baking sheet, and season generously with sea salt and pepper. Paprika or chili powder are a nice touch here as well.
- Roast for about 15 minutes.
- Remove from oven and flip the fries.
- Roast for another 10-15 minutes, or until golden brown.