Yucca

This tuber vegetable also goes by the names manioc or cassava. Earthier tasting than a potato and richer in starch, this vegetable is one of the foundations of Brazilian cooking. It comes from a perennial shrub with origins in the Amazon. The plant’s long roots grow in clusters and are covered in a thick, shiny brown skin and a thick white layer. When cut off, the outer layers reveal a snow white, firm interior with grey or purple veins. The centre of the vegetable also carries a woody fibre that is not pleasant to eat, but is easy to remove. Riper yuccas usually contain less fibre in their centres. Generally speaking, the thicker the yucca, the riper it is. There are so many derivatives of this one vegetable: toasted flour, flakes, starches, juices. Even the skin and leaves are used in some parts of Brazil. For home use, yucca is mostly boiled or fried and becomes very creamy with a mellow taste. When buying yucca, try to look for an even coloured vegetable with slightly waxy brown skin and no soft or mouldy spots. Many of the yuccas sold in the United States are coated with a thin layer of wax to help extend its shelf life.