This is part of my New Years Resolution.
Fortunately, "yucca" describes the ingredient and not the taste! The large fibrous root of the yucca plant, one of the largest succulents, can be boiled and prepared much like a potato. A bit of extra preparation is required to strip the rough skin and core the woody center, though. (A photo of the raw yucca is behind the cut.)
I chose to add cubed yucca to one of my standard recipes, chili coconut soup. More thai than chinese, this rich soup gains a thicker texture from the starches in the yucca. The resultant dish was well received!
1 large yucca root - peeled, cored, and chopped into 1/2" cubes.
1 can coconut milk
2 cups mung bean sprouts
2-4 cups chicken broth (amount adjusts texture)
1 can sliced water chestnuts
2 cups sliced mushrooms
2-3 serrano chiles, seeded and finely chopped
1 red bell pepper, diced or cut into strips
1/2 onion, finely diced
2 tsp minced ginger
1 Tbsp soy sauce
1 stalk lemongrass chopped or 1 Tbsp pureed lemongrass or 2 tsp lemon juice
2 star anise (optional)
1/2 tsp 5 spice powder (optional)
1/2 tsp paprika
Other vegetables to taste
Prepare a large soup pot with a small amount of frying oil over high heat. Add onion and yucca to brown for a few minutes, stirring occasionally.
Once the yucca has begun browning, add the chiles, bell pepper, and ginger. Stir and cook for another minute.
Add the following, in order: soy sauce, water chestnuts, mushrooms, chicken broth, coconut milk, bean sprouts, lemon grass, star anise, and 5 spice powder. Reduce heat to medium and simmer for 5-15 minutes, stirring occasionally.
Serve and enjoy!