Boiled Yuca (Yuca Hervida)

Name: Boiled Yuca (Yuca Hervida)
Yield: 4 servings
Ingredients: 1 3 pounds fresh yuca, peeled and cut into 3-inch sections (about 2 pounds trimmed weight), or 2 pounds frozen yuca; 1 1 tablespoon salt

From the kitchen of Carly

Boiled yuca stripped of its fibrous core becomes silky and mild, a starchy blank canvas that absorbs whatever sauce you pair it with. Simple, forgiving, and absolutely essential to understanding Caribbean and Latin American home cooking.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 pounds fresh yuca, peeled and cut into 3-inch sections (about 2 pounds trimmed weight), or 2 pounds frozen yuca
11 tablespoon salt

Instructions

Place the yuca, 3 quarts water, and salt in a 4-quart saucepan and bring to a boil over high heat. Reduce the heat to medium and cook at a gentle boil until either fork-tender (Paraguayan style), about 25 minutes, or very tender (Cuban style), 30 to 40 minutes. Drain, quickly removing the spindles, and serve at once; or keep warm in the cooking water over very low heat until ready to serve. Douse with a table sauce if you wish, and serve piping hot.