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1
Place the yuca in a large saucepan and cover with cold water.
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2
Bring up to a boil, then reduce the heat so that the water is simmering and cook for 20 to 25 minutes, or until fork-tender.
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3
Check individual pieces for doneness, some pieces may cook faster than others.
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4
Drain in a colander and, when cool enough to handle, cut into quarters lengthwise and remove and discard the fibrous cores.
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5
In a very large skillet, combine the butter and olive oil over medium heat.
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6
Add the yuca pieces and sprinkle with 1 teaspoon of the salt.
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7
Cook the pieces on one side for about 10 minutes, stirring frequently, until brown.
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8
Turn the yuca pieces over with tongs and sprinkle with the remaining teaspoon salt.
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9
Cook for 10 to 15 minutes more, until the pieces are deep golden brown on all sides.
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10
With a slotted spoon, transfer to a large heated platter.
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11
Sprinkle with the chopped parsley and the lime juice and serve, accompanied by wedges of lime.
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12
Note: Yuca, which is also called cassava, is available fresh and frozen in Hispanic markets.
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13
Check that there are no hairline cracks in the bark-like brown skin when purchasing fresh yuca.
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14
Yuca should be kept in a cool place outside the refrigerator.
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15
If you use some of it, peel the rest and store in the refrigerator in water to cover for I day, or freeze, well wrapped, for up to 3 months.
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16
To peel, first scrub and then cut it in half crosswise.
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17
Quarter each section lengthwise, then peel away the outside skin with a sharp knife.
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18
Rinse before cooking.
