Boiled Yuca (Yuca Hervida)
['3 pounds fresh yuca, peeled and cut into 3-inch sections (about 2 pounds trimmed weight), or 2 pounds frozen yuca', '1 tablespoon salt']
Place the yuca, 3 quarts water, and salt in a 4-quart saucepan and bring to a boil over high heat. Reduce the heat to medium and cook at a gentle boil until either fork-tender (Paraguayan style), about 25 minutes, or very tender (Cuban style), 30 to 40 minutes. Drain, quickly removing the spindles, and serve at once; or keep warm in the cooking water over very low heat until ready to serve. Douse with a table sauce if you wish, and serve piping hot.
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