Peel the yucca, making sure to remove all layers of outer skin and gray veins. Yucca should be completely white. Cut in half, lengthwise, and then in thirds. Add yucca in a stockpot and cover with enough cold water so that it is covered completely. Boil for 20-25 minutes, or until tender. Be sure to remove inner root once the yucca has “opened”. Drain and put on a plate.