Make Ahead

Roasted Cassava

by:
January  1, 2011
0
0 Ratings
Roasted Cassava
  • Serves 2
Author Notes

If you want a different starch to replace potato, you should consider roasting cassava. It is one of those overlooked root vegetables worth discovering if you have not cooked it before. —Sagegreen

What You'll Need
Ingredients
  • 1 cassava root, about 8-10 inches long
  • 1 tablespoon kosher salt
  • pot of water
  • 2 dried chili peppers
  • 1 tablespoon cloves
  • 3-4 tablespoons olive oil
  • 1-2 tablespoons mixed spices including sumac, ground annatto seed, cumin, black pepper and clove
  • 1 tablespoon chopped scallions
  • sprigs of cilantro
Directions
  1. Cut off the ends of the root. Cut or peel off all the waxed brown skin to expose just the white interior of the root. Cut the round white root into inch long segments.
  2. Place these in a pot and cover with water. Add salt, chili peppers and cloves. Boil until the root softens and begins to turn translucent, about an hour.
  3. Remove the cooked cassava pieces. Break them apart further and remove the central rope-like bits. Coat the cassava pieces generously with olive oil. Spread them out on a parchment lined baking sheet. Sprinkle with your choice of spices.
  4. Bake in a 350 degree oven for 20 minutes. Turn the pieces over to make sure they are not drying out. Add a bit more olive oil if needed. Finish roasting for about another 10 minutes. Serve hot with garnished of scallions and cilantro.
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  • pauljoseph
    pauljoseph
  • hardlikearmour
    hardlikearmour
  • gingerroot
    gingerroot
  • Sagegreen
    Sagegreen

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11 Reviews

omarston
omarston January 3, 2011
mmmmm... delicious!
 
pauljoseph
pauljoseph January 2, 2011
Sagegreen Great recipe do you get fresh cassava in USA?
 
Sagegreen
Sagegreen January 2, 2011
Thank you pauljoseph. You have to look, but yes, you can find fresh cassava in some markets. Our local Whole Foods carries it. I had forgotten all about it until I started reminiscing about my very good Brazilian friend.
 
hardlikearmour
hardlikearmour January 1, 2011
Wow, sagegreen, you are on fire with your recipes this weekend!
 
Sagegreen
Sagegreen January 1, 2011
Love your new image! Yes, I am cooking up a Brazilian storm today, while waiting for my soaking black beans! Happy New Year, hardlikearmour. Love your lentil recipes, too.
 
gingerroot
gingerroot January 1, 2011
Here is the link to the recipe he recommended.

http://www.food52.com/foodpickle/871-okay-magic-pickle-anyon#pickle-answers

 
Sagegreen
Sagegreen January 1, 2011
Thanks, That sounds good, too!
 
gingerroot
gingerroot January 1, 2011
Yum! Love this, Sagegreen. Earlier in the fall, I received cassava in my CSA box as part of an "eat local" campaign here. I ended up making something recommended by pauljoseph that was delicious, but I'm saving this for the next time I have some in my box.
 
Sagegreen
Sagegreen January 1, 2011
Thanks. I will have to look up pauljoseph's recipe. I bet it is delicious! For mine I used Ernest Hemingway types of spices.
 
gingerroot
gingerroot January 1, 2011
I'm not sure the recipe is here on food52- he sent it in response to a foodpickle question. Also, I almost forgot, Happy New Year, Sagegreen!
 
Sagegreen
Sagegreen January 1, 2011
Happy New Year to you, too! Thanks, I couldn't find the recipe, so that explains why. These came out really well. Love the textures.