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Discussion Starter #1
Yum I love Yuca! BUT the problem is you can only buy it here at our co-op while it's in season (now) and I'd like to make a bund of cassoroles with it for when baby comes in NOV. can I freeze this now? Will it last 5 months? It is very similar to a potato or sweet potato.<br><br>
WWYD?
 

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You planning on freezing it whole/chunked, or after cooking/processing?<br><br>
Either way, 5 months should be fine, well a year would also be fine. But how it's prepared will affect it's texture.
 

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Discussion Starter #3
I was planining on peeling, cubing and freezing as is, then thawing, and cooking like mashed sweet potatoes. Would that affect the texture do you think? Or should I just mash em' 1st? I just don't like double cooking things.
 

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No, that's perfect, actually. If you mash them first, they can get kinda weird.<br><br>
I will say though that my stepmother always bought her Yucca frozen. I think it was already par-cooked, but it was in HUGE chunks - like potato sized chunks. So we always had yucca in the freezer growing up.
 

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Discussion Starter #5
Awesome thanks!!!!
 
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