Rinse the yucca roots under cold water. Using a sharp chef's knife, cut off the ends. Make a lengthwise shallow slit through the thick, waxy brown skin and peel it away with the knife or a vegetable peeler. Remove the fibrous core running through the center of each piece and cut the peeled yucca into 3–4 inch segments about 1–1½ inches thick.

Rinse pieces

Rinse the cut pieces again to remove any remaining dirt or fibers. Pat them dry with a clean towel.

Cooking

Boil yucca

Place the yucca pieces in a large pot and add 8 cups of cold water, 2 tsp kosher salt, the 2 bay leaves, and the crushed garlic cloves. Bring to a boil over high heat. Once boiling, reduce heat to maintain a gentle simmer. Cook, uncovered, until the yucca is tender and a fork slides into the thickest part easily, about 20–30 minutes depending on piece size.

Test and drain

Start testing for doneness at 18 minutes. When a fork or skewer goes in with little resistance and the root begins to separate into fiber strands around the core, remove the pot from heat. Drain the yucca in a colander and discard the bay leaves.

Finishing & Serving

Remove fibrous core

Place a piece on a cutting board and split it in half lengthwise; you will see a tougher fibrous core. Use a knife to lift and discard that core from each piece before serving.

Dress and serve

Transfer drained yucca to a serving bowl. While still hot, drizzle with 2 tbsp olive oil or dot with butter, squeeze 1 tbsp fresh lime juice over the top, and season with 1 tsp ground black pepper and additional kosher salt to taste. Toss gently to coat. Sprinkle 2 tbsp chopped cilantro if using. Serve hot with optional hot sauce or chimichurri on the side.

Alternative: Pan-crisped yucca

If you prefer a crisp exterior, heat 1–2 tbsp olive oil in a large skillet over medium-high heat. Add boiled, drained yucca pieces and sear on each side until golden brown and crisp, about 2–3 minutes per side. Season as above and finish with lime juice and cilantro.