1.0HappyCowhttps://www.happycow.net/blogVicki Cosiohttps://www.happycow.net/blog/author/vickicosio/rich600338<blockquote class="wp-embedded-content" data-secret="3h5Bq7VpKW"><a href="https://www.happycow.net/blog/baked-yucca-fries/">Baked Yucca Fries</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.happycow.net/blog/baked-yucca-fries/embed/#?secret=3h5Bq7VpKW" width="600" height="338" title="“Baked Yucca Fries” — HappyCow" data-secret="3h5Bq7VpKW" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.happycow.net/blog/wp-content/uploads/2016/05/baked-yucca-fries-1024x768.jpg1024768Yucca (or yuca), also known as cassava, is a starchy root vegetable. Similar to a potato but slightly sweeter, creamier and sturdier, it makes fantastic fries. If you are new to yucca, this is an excellent way to try this amazing tuber. Yucca is available in many mainstream grocery stores. In fact, you may have seen it before, and not realized what it was (I only know since I am married to a Peruvian who LOVES yucca). Look for the large tuber in the fresh produce section. It has a brown, rough, and thick skin. BAKED YUCCA FRIES Ingredients: 2 large yucca (approximately 2.5 lbs) 1 ½ tablespoons olive oil ½ teaspoon smoked paprika ½ teaspoon salt Vegan Garlic Aioli  or Golf (see below) Directions: -Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. -Peel yucca. Cut into 3” pieces. Place pieces in large pot. Cover with water. Bring to boil over high heat. Reduce heat to low boil. Allow to cook for approximately ten minutes. Remove from heat and drain. Allow to cool to room temperature. -Remove tough inner fiber from the middle of the yucca pieces. Slice into fries. Place on parchment lined cookie sheet. Sprinkle with smoked […]