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

You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

PaleoMagazine.com is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:
  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: