Tapioca is made from the flour of the cassava root and so is tapioca flour which can replace wheat flour for those who are gluten sensitive or with coeliac disease. Anyway that isn’t the most important part. The best part is versatility and flavor. By itself it isn’t outstanding, but has a subtle, creamy, starchy goodness to it. Combine it in a soup instead of potato and it’s at home. It doesn’t quite break down like a potato does but stays starchy and good. To get at the inner flesh as pictured above it takes a little work. There is a waxy layer put on every Yucca in the store to keep pests away and it doesn’t peel with a veggie peeler easily. You’ve got to cut it. I recommend getting a heavy cooks knife and cutting it in half or more depending on h ow long a tuber you choose. Then make lengths that are easy to handle, about 4 inches or 5 inches. Stand it up on the cut base, should be flat, and peel it that way. Chop into large pieces, about an inch. There’s a core like in a carrot that you can discard since it takes a little longer to cook.