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Fire-roasted Yucca

Yield 8 servings


  • 6 medium yucca
  • 1/4 cup butter
  • 1 (10 3/4-ounce) can chicken broth, undiluted
  • 1 teaspoon Old Bay seasoning
  • 1/8 teaspoon white pepper

How to Make It

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

  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. Note: To prepare indoors, wrap yucca in heavy-duty aluminum foil. Bake at 375° 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.