INGREDIENTS

INSTRUCTIONS

Wash and peel the fresh yucca or thaw the frozen. Place in a small
saucepan, and add water to cover and 1/2 teaspoon of the salt. Bring to a
boil, reduce to a simmer and cook, covered, until tender, about 30 minutes.
Drain in a colander and set aside to cool. Preheat the oven to 350 degrees.
When the yucca is cool enough to handle, pull each root apart and remove
the large fibrous veins near the center, keeping the flesh in large chunks.
Melt the butter in a large skillet over medium-low heat. Cook the garlic
until tender but not brown. Add the vinegar, the remaining 1/2 teaspoon
salt and the pepper. Bring to a boil and add the yucca. Stir and mash with
a wooden spoon until a lumpy mixture is formed. Transfer to a baking dish.
Cover and bake 10 minutes. Garnish with the chopped parsley and serve
immediately. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6138 broadcast 08-02-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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