The crisis in Venezuela is intensifying every hour more and more, for those who like to eat healthy this crisis has led us to look for more alternatives to be fed healthy, between the search and invent recipes, I chose cassava. Before we used it in soups, sauces to accompany grills, for my part the queen of my house was the potato.

By raising its price to the level that I could no longer buy it, began the culinary passion for cassava, this is a very versatile vegetable that with creativity we can enjoy one hundred flavors in one hundred recipes. Yucca is a tuber with many properties that previously passed gray in front of the potato. However, today it is considered the princess of our cuisine.

Many people think that it is very hard, but one of the familiar tips is to peel and remove the root that it brings in the middle, wash it very well and freeze it, then when I am going to use it, I put the water to boil to its maximum boiling point, I take out the frozen yucca and make it in the boiling water.

After it is softened (very fast), with this method, it is taken out and ready to use with whatever you want, the water where the sancoche is not thrown, it serves to prepare soups, dressings, sauces until cold and sweet drinks and in children it is a food complement, so the yucca became popular in time of crisis.

Fried yucca:

It's a delight for grown-ups and kids, here you cook just a little so that when you fry it won't be hard, the rest is as if we made fries. They are delicious with a good dressing.