Those of you who are on my Simply Enrich FB page might have seen my post last Tuesday suggesting a ‘Try something new Tuesday” dinner tradition (and if you aren’t on my FB page, please take a second and ‘Like‘ it now! 🙂 It could be a product item, like a new fruit, vegetable, or fresh herb, or maybe tofu, or simply try a new healthy recipe! Well, I realized that I needed to get to the store because I wasn’t up for a whole new recipe, so a produce item was going to be it that night.
Searching through the produce department refrigerated wall at Kroger, I realized that there are several items that I have not yet tried, and hadn’t a clue of how to prepare. Then I saw it — THE try-it Tuesday item! It was a big, brown, bumpy, ugly root. Kinda resembled a fossilized elephant turd or something. Yucca root? What kind of name is that? I’m sure if it were tasty they would call it “yumma root”, so I could only imagine what I was in for. My kids were less than excited, to say the least.
Now how to prepare this…thing?! I saw an older Indian woman looking at the same area, so I asked her if she knew how to eat it. She did, and she told me to peel it, boil it, and then cut it and eat it. Said it tasted like tapioca pudding. Mmmmm!! It didn’t sound so ‘yucca’ at all!
The journey didn’t end there. The check out line was even more interesting. Like 15 minutes of interesting ;). Of course I didn’t think to grab a yucca root with a sku number sticker on it, I mean, every cashier has the sku number for yucca root memorized, right? Lol
So the sweet cashier kept looking for the item up on the cheat sheet, but it wasn’t there — the sheet stopped at ‘T’ (what about ‘watermelons’ & ‘yams’?!) I sent my 9 year old to find another yucca with a sticker. Meanwhile, I’m apologizing to the cashier and the man in line behind me. They were both very understanding and patient…maybe even a little, dare I say… intrigued.
I shared with them about the try-something-new-Tuesday challenge I had posted and the reason behind my somewhat odd purchase. It was quite the conversation piece. When the guy behind me said that I was a very unusual American for trying new things like this, I shared about the International Cooking group that I’m a part of and how I actually love to broaden my taste buds’ horizons and try new things. He asked me for my card to give his daughter who loves stuff like that. I happened to have a few cards hiding in my purse and I handed him one. The cashier asked for one, too (maybe you guys are reading this right now since the web-link is on the card, and if so, thank you so much for your patience last week!)
My son returned with another yucca… without a sticker. Third yucca was the charm. We could finally check out and be on our way, and was asked to report back how the experiment turned out.
The Yucca experiment.
Even though the kind Indian lady gave me great directions, I was a bit intimidated by getting the rough, waxed peel off of the root. I mean, seriously — how in the heck?! I knew I needed backup. Gotta love Google. Here it is for you in case you want to learn more or try a recipe:
I admit, even with my sharp Cutco© knife, I didnt quite chop the root into small pieces like the recipe advised:, so I gave up on that:To keep this article short, since I didn’t intent for it to become a cooking post, I followed the directions from the website above and boiled the yucca root.
I got kinda impatient after awhile and eventually settled for nearly-yet-not-all-the-way-cooked. Then I added some milk, roasted garlic, and squeezed lemon juice, and salt. Potato mashed it as much as possible. It turned out fine. I wish I would’ve taken the time to cook a bit better, but even at this point, I got to taste the ‘yucca’, and it wasn’t “yucky” 😉
Gotta love trying new things – variety is the spice of life.
For those interested, here are some good nutrition facts on yucca root: http://www.livestrong.com/article/341685-yucca-root-nutrition/
I’d love to hear from anyone else that is taking me up on this challenge! I’ll report back on the recent Try-something-new-Tuesday episode here soon 😉