If you worry about your blood sugar or are cooking for someone with diabetes, cook yuca instead of potatoes for salads or sides. It has a low glycemic index, which means it digests slowly. You’ll appreciate this if you are trying to lose weight, too. The buttery tuber looks like a sweet potato with bark. Outside of North America, yuca is often called cassava or manioc.
My book club adored its comfort-food familiarity with the citrus tang. I brought Yuca with Red Onions and Lime to our book-club potluck after we’d read Never Out of Season. Author Rob Dunn writes that:
Cassava is the primary source of calories in Sub-Saharan Africa, the primary source of calories for five hundred million people.
Yet I had never cooked it … except as tapioca. Tapioca is a starch extracted from yuca roots.
My Taster said called this yuca recipe “surprisingly good” and asked me to cook it again. Guys who love potatoes will enjoy yuca. You can mash it after boiling and serve it like mashed potatoes. The hardest part is cutting it into sections. After that, it peels like a ripe avocado.