This recipe is from our article on Resistant Starch.
Known as yuca (sometimes spelled yucca), cassava, manioc, or tapioca (when ground, dried, and processed), this starchy tuber native to South America has a mild flavor and is texturally similar to that of a potato. In this recipe, prepared yuca (fresh or frozen peeled yuca root that has been boiled until fork tender in salted water, then cooled overnight in the refrigerator to maximize resistant starch
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