3 pounds frozen yucca (a starchy vegetable, similar in texture to potatoes)
1/4 cup fresh lemon juice
20 cloves garlic
3 Tblsp. dry oregano
2 tsp. salt
1/2 tsp. pepper, optional
3 cups vegetable broth
Put yucca in a large pot and cover with water.
Bring to a boil and boil gently for 30 minutes until almost tender.
Drain and put yucca in a sprayed 13x9" dish.
Scatter garlic over yucca and pour broth over vegetables.
Sprinkle with seasonings.
Cover with foil and bake at 400 for 45 minutes.
Uncover and stir to make sure all the yucca is moistened.
Bake an additional 15-20 minutes, until tender.