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Yucca root, market of your choice 

A bite of what we’re eating here at the Current

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You’d think if it worked with sweet potatoes, it should work for the yucca. But this tough tuber wants more than hot temps to loosen up; most recipes call for boiling first, then frying. If you go that route, slice into quarters and boil for about 20 minutes. Slice into finger-sized “fries,” toss well with olive oil and spices (a little cumin and salt), and bake at 400 for about 30 minutes. Or pan fry. Good for arthritic joints, and damn tasty plain or with cilantro aioli.


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