Yucca Haluski


Sometimes when you’re traveling, the only things you find easily in the market are yucca, cabbage, onions, garlic, and papayas. But that’s really not a problem. Growing up near Pittsburgh, I was well acquainted with cabbage and potato  foods and knew how to put them together. Haluski was a given at any potluck.

And since yucca is like potato, when we found ourselves staring glassy-eyed and travel-wearily at the bins of yucca, cabbage, onions, and garlic in the market in León, Nicaragua, our dinner plans became clear quite quickly: we were going to have yucca haluski.

It turned out to be even tastier than the potato version I’ve made before. Who knew yucca was so good? So a month later, when we found ourselves similarly staring at the piles of produce in a Panama market, I made it again. Only this time, I added noodles. And I have to say, I’m pretty much always a fan of noodles.

What You Need

  • 1 medium yucca root
  • 1 small head of white cabbage
  • 1 onion
  • 4 cloves of garlic
  • 8 oz dry egg noodles (or flat noodles of your liking)
  • salt to taste

What You Do

  1. Core the cabbage and slice it into ribbons.
  2. Peel the yucca, and cut into 1/2 inch cubes.
  3. Chop the onion and garlic.
  4. Add a little EVOO to the bottom of a big soup pot and toss it all in on medium heat. Add salt if you’d like to. Stir and cover.
  5. Keep an eye on the yucca and test it for softness. When it is done, it will be very similar to a white potato, but just a little more firm.
  6. In about 20 minutes, start your noodles. If your noodles are done before the yucca mix, just drain them and set them aside. You can toss them with a little oil to keep them from sticking.
  7. When the yucca mix is ready, carefully mix in the noodles and serve immediately.

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