One root, many names

Yuca, Yucca, Manioca, Cassava, Taro, Aipim

I've had this fascination with the vegetable since I was introduced to it by a Caribbean cook. Really like it fried, but cook it like a potato for a really starchy, well, starch. It has almost an herbal after-flavor.

To fry it, you have to first peel it well, cut into 3 inch pieces, then halve longways. Boil until tender. Cool to the point you can handle, then cut long wedges, taking care to remove the fibrous core. Drop into hot olive oil and fry until light brown. I like to make a paste with garlic, chipotle or other chiles, parsley and kosher salt, then whisk in evoo to make an unemulsified dipping sauce that really goes well with the fried yucca.

Tonight one cook was inspired to make soup with it, diced up and boiled with tomato and corn in a simple broth I think was fortified with chicken stock. Real hearty and nourishing.

In the professional kitchen it is always fun to have cassava around to play with--the big phallic shape always brings out great sexual references and boasting all around.