Yuca - How to Select and Use


This root vegetable is never eaten raw.
Select firm roots that are odorless, hard and free of cracks and soft, slimy, or moldy spots. Since it spoils rather quickly, keep at room temperature for no longer than 3 days. It can be peeled and frozen for longer storage. If you cut off a portion of the yuca, leave the rest uncovered to seal over.
To peel yuca, cut the yuca crosswise into 3-inch sections with a sharp knife. Be sure to use a sharp knife. Stand a section upright on a cutting board. Starting at the top of the tuber, cut a strip of the bark and fibrous layer off with the downward motion of the knife. Rotating the yuca, cut off the remaining bark in this manner. Repeat for the other sections. Immerse the yuca in cold water after peeling until ready to use.


I like eat raw vegetable.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

This boring question is just to prevent automated spam submissions.