Nutrition Facts| Serving Size | 1 piece (2½ inches long) | | Calories | 91 | | Total Fat | Less than 1 g | | Saturated Fat | Less than 1 g | | Cholesterol | 0 mg | | Sodium | 3 mg | | Calcium | 66 mg | | Iron | 3 mg |
Ingredients and Preparation| Ingredients | Measures |
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| Fresh yucca (cassava), cut into 3-inch sections and peeled | 1 pound | | Nonstick cooking oil spray |
Tip:
Use cooking oil spray to cut back on fat.
Directions - In a kettle, combine the yucca with enough cold water to cover it by 1 inch. Bring the water to a boil, and slowly simmer the yucca for 20-30 minutes, or until it is tender.
- Preheat oven to 350°F.
- Transfer the yucca 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 cookie sheet with the nonstick cooking oil spray. Spread yucca wedges on cookie sheet, and spray wedges with cooking oil spray. Cover with foil paper and bake for 8 minutes. Uncover and return to oven to bake for an additional 7 minutes.
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