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5.0 from 27 votes

Yuca Hervida (Boiled Yuca)

Yuca hervida is the Spanish term for boiled yuca (cassava). It is a simple and traditional way to prepare yuca: cooking it in boiling water until it becomes tender.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 10
Calories: 145 kcal
Course: Side Dish
Cuisine: International

Ingredients

  • 2 pounds yuca roots
  • 1 tablespoon salt

Instructions

    Cup of Yum
  1. Bring 3 quarts of water to a boil in a large pot over medium heat.
  2. While the water is heating, use a sharp knife to remove 1 to 2 inches of the woody stem from the yuca. Cut the remaining yuca into 3 to 4-inch pieces.
  3. Make a shallow cut, about 1 inch deep, along each yuca piece. Slide the knife under the peel to separate it from the flesh, cutting or pulling both the brown outer layer and the pinkish-white inner layer, leaving only the white flesh.
  4. Halve the yuca pieces lengthwise, then use the knife to carefully cut away the woody core. Cut each piece lengthwise into ¾-inch-thick wedges.
  5. Rinse the yuca well under running water. Once the water is boiling, add the yuca and salt. Cook, adjusting the heat to maintain a vigorous simmer, until the yuca is tender but still slightly firm to the bite, about 20 to 25 minutes. Drain well in a colander, and serve.

Notes

  • Storage: Store boiled cassava in an airtight container in the fridge for up to 1 week.
  • Storage: Store boiled cassava in an airtight container in the fridge for up to 1 week.
  • Freezing: Freezing cooked cassava is not recommended; it’s best fresh.
  • Freezing: Freezing cooked cassava is not recommended; it’s best fresh.
  • Storage: Store boiled cassava in an airtight container in the fridge for up to 1 week.
  • Storage: Store boiled cassava in an airtight container in the fridge for up to 1 week.
  • Freezing: Freezing cooked cassava is not recommended; it’s best fresh.
  • Freezing: Freezing cooked cassava is not recommended; it’s best fresh.