Mashed Yucca With Roasted Garlic



    • 1 head garlic
    • 1 teaspoon extra virgin olive oil
    • 4 pounds fresh yucca
    • 1 3/4 to 2 1/4 cups hot soy milk
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons salt


    1. Preheat oven to 375 degrees.
    2. Slice top off head of garlic, place on an 8- by 8-inch piece of aluminum foil. Drizzle garlic with olive oil and wrap with foil. Roast in oven for 45 minutes. Set aside to cool.
    3. Meanwhile, trim ends from fresh yucca, and peel yucca, removing all waxy brown skin and the pinkish layer underneath. Cut yucca into pieces 3-inches thick.
    4. Place yucca is saucepan with enough salted water to cover by 2 inches. Boil until yucca is tender and starting to fall apart, 60 to 70 minutes.
    5. Drain yucca and transfer to cutting board. Cut pieces in half lengthwise and carefully remove thin, woody core.
    6. Return yucca to pot, adding 1 3/4 cups hot soy milk, lemon juice and salt. Squeeze roasted garlic into yucca mixture. Coarsely mash, adding additional soy milk if desired. Serve immediately.

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    Ann Gentry, host of Naturally Delicious, has spent the past 20 years raising the standard of vegetarian cooking. As a chef, restaurateur, food educator and visionary, she has succeeded in combining macrobiotic food preparation with the richness of her southern upbringing to create a gourmet vegetarian cuisine even meat lovers covet.As the executive chef of Vegetarian Times magazine, Ann creates original vegetarian recipes and contributes articles on healthy eating and living. Ann also writes her own bimonthly column about food and children for the British magazine Junior: The World’s Finest Parenting Magazine.Ann is the creator, founder and operating owner of Real Food Daily, the only restaurant in the Los Angeles area that serves a 100 percent vegetarian menu using foods grown exclusively with organic farming methods. Bon Appetit magazine wrote that “Ann Gentry, the creator of Real Food Daily, has taken two different California trends — vegetarian foods, and the organic seasonal cooking popularized by Alice Waters of Chez Panisse — and come up with a cuisine that is as interesting and delicious as it is healthful.” With two California locations, in Santa Monica and West Hollywood, Real Food Daily has “developed a loyal following.” Its patrons range from the someday to the everyday vegetarian, to celebrities, to trendsetting young eaters with sophisticated palates or the mature diner seeking gourmet, health-supportive cuisine. Ann’s first cookbook, “The Real Food Daily Cookbook,” published by Ten Speed Press, is available for purchase on her website and at bookstores. As the spokesperson for SOYJOY, an all-natural nutrition bar made with whole soy, Ann has appeared on many radio and television shows as well as various food lifestyle shows promoting a healthy lifestyle. She has also been a guest chef at Canyon Ranch, Pritikin Longevity Center, Robert Mondavi Wine Center, L.A. Times Festival of Books, the Environmental Media Awards, North American Vegetarian Society and Central Market. In the spring of 2008, Ann will be a featured guest chef on a Caribbean cruise ship, in the program “A Taste of Health” on Holistic Holiday at Sea. Ann lives in Los Angeles with her husband, Robert Jacobs, and their two vegetarian children, Halle and Walker.