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3.40 from 5 votes

Yucca USDA Recipe for Schools

This Hispanic root is combined with fresh lime juice, apple cider vinegar, and red and green bell peppers.
NSLP/SBP CREDITING INFORMATION
½ cup (4 fl oz spoodle) provides ⅛ cup red/orange vegetable, ¼ cup starchy vegetable, and ⅛ cup other vegetable.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based/Vegan
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Starchy Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Sauté
Season: Fall, Spring, Winter
Multicultural Region: Mexico, Central and South America
50 Servings
Calories: 147

Ingredients

50 Servings

    Weight

    • - - Olive oil
    • 6 lb *Yucca, fresh, chopped
    • 3 oz Garlic, fresh, minced
    • 1 lb 4 oz *Onions, fresh, chopped
    • 2 lb 4 oz *Red bell peppers, fresh, chopped
    • 1 lb 8 oz *Green bell peppers, fresh, chopped
    • - - Salt
    • - - Black pepper, ground
    • - - Apple cider vinegar
    • - - Lime juice, fresh

    Measure

    • 1 cup *Yucca, fresh, chopped
    • 3 qt 2¾ cups 2 Tbsp 2 tsp Olive oil
    • ¼ cup Garlic, fresh, minced
    • 1 qt *Onions, fresh, chopped
    • 1 qt 2⅔ cups 1 Tbsp 1 tsp *Red bell peppers, fresh, chopped
    • 1 qt ½ cup *Green bell peppers, fresh, chopped
    • 1 Tbsp 1 tsp Salt
    • 1 Tbsp Black pepper, ground
    • 1½ cups Apple cider vinegar
    • 1 cup Lime juice, fresh

    100 Servings

      Weight

      • - - Olive oil
      • 12 lb *Yucca, fresh, chopped
      • 6 oz Garlic, fresh, minced
      • 2 lb 8 oz *Onions, fresh, chopped
      • 4 lb 8 oz *Red bell peppers, fresh, chopped
      • 3 lb *Green bell peppers, fresh, chopped
      • - - Salt
      • - - Black pepper, ground
      • - - Apple cider vinegar
      • - - Lime juice, fresh

      Measure

      • 2 cups Olive oil
      • 1 gal 3 qt 1¾ cups 1 Tbsp 1 tsp *Yucca, fresh, chopped
      • ½ cup Garlic, fresh, minced
      • 2 qt *Onions, fresh, chopped
      • 3 qt 1⅓ cups 2 Tbsp 2 tsp *Red bell peppers, fresh, chopped
      • 2 qt 1 cup *Green bell peppers, fresh, chopped
      • 2 Tbsp 2 tsp Salt
      • 2 Tbsp Black pepper, ground
      • 3 cups Apple cider vinegar
      • 2 cups Lime juice, fresh

      -

      50 Servings

        Weight

        • - - Olive oil
        • 6 lb *Yucca, fresh, chopped
        • 3 oz Garlic, fresh, minced
        • 1 lb 4 oz *Onions, fresh, chopped
        • 2 lb 4 oz *Red bell peppers, fresh, chopped
        • 1 lb 8 oz *Green bell peppers, fresh, chopped
        • - - Salt
        • - - Black pepper, ground
        • - - Apple cider vinegar
        • - - Lime juice, fresh

        Measure

        • 1 cup *Yucca, fresh, chopped
        • 3 qt 2¾ cups 2 Tbsp 2 tsp Olive oil
        • ¼ cup Garlic, fresh, minced
        • 1 qt *Onions, fresh, chopped
        • 1 qt 2⅔ cups 1 Tbsp 1 tsp *Red bell peppers, fresh, chopped
        • 1 qt ½ cup *Green bell peppers, fresh, chopped
        • 1 Tbsp 1 tsp Salt
        • 1 Tbsp Black pepper, ground
        • 1½ cups Apple cider vinegar
        • 1 cup Lime juice, fresh

        100 Servings

          Weight

          • - - Olive oil
          • 12 lb *Yucca, fresh, chopped
          • 6 oz Garlic, fresh, minced
          • 2 lb 8 oz *Onions, fresh, chopped
          • 4 lb 8 oz *Red bell peppers, fresh, chopped
          • 3 lb *Green bell peppers, fresh, chopped
          • - - Salt
          • - - Black pepper, ground
          • - - Apple cider vinegar
          • - - Lime juice, fresh

          Measure

          • 2 cups Olive oil
          • 1 gal 3 qt 1¾ cups 1 Tbsp 1 tsp *Yucca, fresh, chopped
          • ½ cup Garlic, fresh, minced
          • 2 qt *Onions, fresh, chopped
          • 3 qt 1⅓ cups 2 Tbsp 2 tsp *Red bell peppers, fresh, chopped
          • 2 qt 1 cup *Green bell peppers, fresh, chopped
          • 2 Tbsp 2 tsp Salt
          • 2 Tbsp Black pepper, ground
          • 3 cups Apple cider vinegar
          • 2 cups Lime juice, fresh

          Instructions

          • Heat oil in a large stock pot.
          • Add yucca. Cook uncovered over medium–high heat for 3–5 minutes.
          • Add garlic and onions. Simmer uncovered over medium heat for 5–8 minutes.
          • Add peppers, salt, and pepper. Simmer uncovered over high heat for 2–3 minutes.
          • Add vinegar and lime juice. Simmer uncovered over high heat for 2–3 minutes, stirring constantly to deglaze pan.
          • Critical Control Point: Heat to 135 °F or higher.
          • Pour 3 qt (about 5 lb) yucca mixture into a steam table pan (12" x 20′′ x 2½").
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Portion with 4 fl oz spoodle (1⁄2 cup).

          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.

          Nutrition

          Serving: 01⁄2 cup (4 fl oz spoodle) | Calories: 147 | Total Carbohydrate: 25g | Protein: 1g | Total Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 194mg | Potassium: 212mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin D: 4IU | Calcium: 15mg | Iron: 0mg