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Resolution Yucca [Jul. 22nd, 2003|10:44 am]
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[Current Music |DJ Seduction - Hardcore Heaven]

New ingredient 9: Yucca
This is part of my New Years Resolution.

yucca soupFortunately, "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!

[User Picture]From: twopiearr
2003-07-22 11:47 am (UTC)
Why does it matter what order you add the ingredients?
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[User Picture]From: nicodemusrat
2003-07-22 12:20 pm (UTC)
The moisture content and texture of the different ingredients.

Since these are being added to hot oil, the first ingredients will cook for a few seconds before the volume of broth is added and the temperature drops. So some of the ingredients get a little searing (i.e. chestnuts) while the more delicate ones (i.e. bean sprouts) receive only moist cooking.
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[User Picture]From: mass_repeat
2003-07-22 11:06 pm (UTC)
Your yucca looks way better than mine did when I made it at girl scout camp. Mine ended up exploding. u_u
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[User Picture]From: nicodemusrat
2003-07-23 06:44 pm (UTC)
It exploded? Dang, I should've been wearing safety gear! :)

And it should be noted that "exploding yucca" would be a good name for a rock band.
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[User Picture]From: musecalliopeia
2003-07-24 05:04 pm (UTC)
'Yucca' is also a word that describes the way you feel after being poked by the leaves of the plant. :) [Spoken like a girl who grew up with one in both the front and the back yards. :)]

I've never tried yucca except in.... blast, what are they called? They're chips, with taro, yucca, sweet potato.... um... the manufacturer also makes blue potato chips.... Terra! That's it! Terra chips! I like those. :)
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