Brazilian recipe
Roasted Cassava (Mandioca assada)
Roasted cassava is a Brazilian culinary classic, offering a crispy exterior and a tender interior, perfect as a side dish or snack.
0.0 / 5 by 0 Reviews
Ingredients
1.5 kg cassava (or 1.2 kg if already peeled)
3 tablespoons extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
3 tablespoons extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Cassava can be found in local markets or specialized vegetable shops. As a substitute, one could technically use starchy potatoes, though the texture and flavor will differ significantly from the original recipe.
Preparation method
- Preheat the oven to 220 ºC
- Peel the cassava
- Cut into large pieces approximately 8 cm long
- Wash the pieces well under running water
- Place the cassava in a pressure cooker
- Cover with water, not exceeding two-thirds of the cooker's capacity
- Cover and place over high heat
- Once the cooker reaches pressure and starts whistling
- Reduce the heat and cook for 5 minutes
- The ideal texture is tender but still firm enough to be sliced
- Turn off the heat
- Wait for the pressure to release naturally before opening
- Drain the water well in a colander
- Let it cool slightly until safe to handle
- Grease a large baking sheet with half of the olive oil
- Cut the cassava pieces in half lengthwise
- Divide each half into sticks about 2 cm thick
- Arrange the sticks on the baking sheet without overlapping
- Drizzle with the remaining olive oil
- Season with salt and pepper to taste
- Bake for approximately 40 minutes
- Turn the sticks halfway through the cooking time to ensure even browning
- Remove from the oven and serve immediately
Observations
This recipe uses pressure cooking to ensure the cassava becomes perfectly tender before finishing it in the oven, resulting in a golden crust and deep flavor.
Ratings and comments