Yucca Root or Cassava is a waxy root that grows in Southern America, Mexico, and the Caribbean.
Some studies say that yucca is a powerful anti-inflammatory, and helps to ease arthritis pain, but I love it since it’s high in fiber, crucial for intestinal health.
- 2 pounds fresh yucca, peeled, cut into 1/2 X 4-inch sticks
- 3 tablespoon olive or canola oil
- 1/2 teaspoon salt
- Place yucca in a large stockpot fitted with a steamer and filled with one inch of water. Steam for 4-5 minutes until the yucca is fork-tender. Place on a piece of wax paper to cool slightly.
- Heat half the oil in a skillet with deep sides. When oil is hot, cook yucca in two batches for 2-3 minutes, turning occasionally or until all sides are golden brown. Transfer to paper towel to drain and sprinkle with the salt immediately. Repeat with remaining oil and serve immediately.
Nutritional Stats Per Serving (1/3 pound): 268 calories. 1 g protein, 50 g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 0 g fiber, 193 mg sodium.
Weight Watchers® Points Plus: 7