DescriptionA starchy root vegetable native to South America, yuca cassava is a staple of tropical diets in much the same manner the potato is in temperate ones. Inside its bark-brown skin is a dense, creamy-white flesh that can be fried, mashed, baked, boiled, or sautéed. Slightly sweet with a mild flavor, it takes seasonings well and can pretty much be used anywhere you'd use potatoes. To prepare, simply peel off the outer skin, chop into pieces, and cook until soft.
Note: 2 minimum