Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
23
Calories
1g
Protein
0g
Fat
6g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb Yucca Root (1/2 pound per person)
- 2Tbsp lemon juice
- 2 cloves garlic chopped
- 2 Tbsp chives
- ½ tsp salt
- 1/8 tsp ground black pepper
Directions
1
1.Rinse yucca well, peel and halve lengthwise. Remove fibrous core.
2
2.Combine lemon juice, garlic and fresh herbs in a large pot with enough water to cover yucca. Bring to a boil and add salt.
3
3.Lower heat and add cold water when necessary so as not to allow water to reach another boil. Pierce with toothpick or fork. When soft (not mushy) remove pieces and set aside.
4
4.When all pieces are done, drain, sprinkle with pepper and serve hot.
Recipe sourced from
fandom