Fire-Roasted Yucca

1. 1

   Wrap each yucca in 3 layers of heavy-duty aluminum foil. Place on hot coals. Roast 1 hour or until tender, turning after 30 minutes. Unwrap.

2. 2

   Cook yucca over an open fire, using long-handled tongs, until skin is blackened. Cool. Peel and cut yucca into 1-inch cubes.

3. 3

   Melt butter in a large skillet; add chicken broth and seasonings. Bring mixture to a boil; add yucca. Reduce heat and simmer for 10 to 15 minutes.

4. 4

   Note: To prepare indoors, wrap yucca in heavy-duty aluminum foil. Bake at 375u00b0 for 1 hour or until tender. Using long-handled tongs or a long-handled fork, hold yucca above the flame of the gas cooktop, turning it until the skin blakens. Cools. Peels and cut into 1-inch cubes. Proceed as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.