Yucca - USDA Recipe for Schools

Yucca - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Yucca – This Hispanic root is combined with fresh lime juice, apple cider vinegar and red and green bell peppers.

 

Olive oil
1 cup
2 cups

1. Heat oil in a large stock pot.

*Fresh yucca, chopped
6 lb
3 qt 2 3/4 cups 2 Tbsp 2 tsp
12 lb
1 gal 3 qt 1 3/4 cups 1 Tbsp 1 tsp

2. Add yucca. Cook uncovered over medium-high heat for 3-5 minutes.

Fresh garlic, minced
3 oz
1/4 cup
6 oz
1/2 cup

3. Add garlic and onions. Simmer uncovered over medium heat for 5-8 minutes.

*Fresh onions, chopped
1 lb 4 oz
1 qt
2 lb 8 oz
2 qt
*Fresh red bell peppers, chopped
2 lb 4 oz
1 qt 2 2/3 cups 1 Tbsp 1 tsp
4 lb 8 oz
3 qt 1 1/3 cups 2 Tbsp 2 tsp

4. Add peppers, salt, and pepper. Simmer uncovered over high heat for 2-3 minutes.

*Fresh green bell peppers, chopped
1 lb 8 oz
1 qt 1/2 cup
3 lb
2 qt 1 cup
Salt
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Ground black pepper
1 Tbsp
2 Tbsp
Apple cider vinegar
1 1/2 cups
3 cups

5. Add vinegar and lime juice. Simmer uncovered over high heat for 2-3 minutes, stirring constantly to deglaze pan.

Fresh lime juice
1 cup
2 cups

6. Critical Control Point: Heat to 135 °F or higher.

7. Pour 3 qt (about 5 lb) yucca mixture into a steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

8. Critical Control Point: Hold for hot service at 135 °F or higher.

9. Portion with 4 fl oz spoodle (1/2 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

Serving

NSLP/SBP Crediting Information: 1/2 cup (4 fl oz spoodle) provides 1/8 cup red/orange vegetable, 1/4 cup starchy vegetable, and 1/8 cup other vegetable.

CACFP Crediting Information: 1/2 cup (4 fl oz spoodle) provides 1/2 cup vegetable.

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