I forgot to mention: My experience with the yuca root was mixed. At the suggestion of a couple of friends, I decided to turn them into potato chips (but, ya know, yuca chips). They tasted alright, but were very hard. It was weird. I'm not sure if this was a result of how I made them, or if yuca root is not as prone to being made into a chip as potatoes. Either way, I think potatoes are generally easier to deal with.
My next vegetable from the store: asparagus.
I'll take any suggestions on how to cook 'em up.
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3 comments:
I don't like asparagus but was forced to eat it often as a kid because we grew it. It was boiled in just enough water to cover it. I only liked them when they were mushy and didn't crunch at all between the old teeth.
R
And before you steam or fry them, cut off the ends, maybe about an inch or so, because they and hard and stringy and nasty, even when cooked. (And I thought I was just a freak for noticing the asparagus-pee connection!!)
Like most vegetables, asparagus are a love-em or hate-em. I recently had them deep-fried with ranch dressing. They didn't taste much different than any other deep-fried vegetable. Anyhow. If you haven't yet mastered the elusive skill of sauteeing, just coat them with olive oil, put them in a oven-proof dish and bake until, well, hot.
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