Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yucca, and serve immediately.

Yucca hash browns

2 lbs yucca, peeled and cut into 1 inch cubes

2 cloves garlic, minced

1 green pepper, chopped

1 sweet onion, sliced

1/2 cup thawed peas

1/2 cup thawed corn

1/2 cup olive or coconut oil

2 tsps paprika

Black pepper and salt to taste

Cook yucca, drain well.  Cool slightly.  Heat a large skillet over medium high heat.  Add oil and fry the drained yucca till crispy.  Remove yucca and drain on a paper towel.  Season with salt.  Add the pepper, garlic, and onion to the oil left in the pan.  Cook while stirring until carmalized.  Add the peas, corn and yucca.  Season with salt, pepper, and heat through.

Manhattan clam chowder

1 onion, chopped

2 stalks celery, chopped

2 cups yucca, diced

1 clove garlic, minced

4 slices bacon, coarsely chopped

1 28 oz can whole tomatoes, undrained and chopped

2 6 1/2 oz cans undrained minced clams

1 cup twater

1/2 tsp salt

1/4 tsp dried whole thyme

2 tbls cornstarch

Cook bacon in a Dutch oven until lightly browned.  Add onion, celery and garlic.  Saute until vegetables are tender.  Add water, yucca, tomatoes, salt, dried whole thyme .  Bring to a boil, reduce heat to medium, cover, cook 20 minutes, stirring occasionally, until yucca is tender.  Drain the clams, reserving the liquid.  Add the cornstarch to the liquid, stir until smooth.  Stir clams and liquid into the vegetables. bring to a boil over medium heat while stirring constantly.  Cook an additional minute and serve.