Yucca is a starchy root that is used widely in Asia, Africa and most of the American countries. This root has thick skin that resembles tree bark, and a dense, nutritious inside. Much like its relative, the potato, yucca is an extremely versatile food source. Since the root is so dense and tough, it takes preparation before it can be consumed. The process for preparing yucca root is as simple as boiling a potato.
Peel the brown skin off the yucca root with a knife or peeler. The process is the same as peeling a potato, but the yucca root is much tougher to cut.
Bring a pot of water to a full boil. Add the yucca root to the boiling water and reduce the heat to medium-high.
Let the yucca cook until it is soft enough that a fork easily slices through it. Remove the pot from the heat.
Pour the contents of the pot through a colander to separate the root from the water.