Brazilian recipe
Roasted Cassava
This roasted cassava recipe is a Brazilian staple, offering a crisp golden exterior and a tender, creamy interior—the perfect side dish or snack.
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Ingredients
1.5 kg cassava (or 1.2 kg if pre-peeled)
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
3 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh cassava roots at local markets or vegetable stalls in grocery stores. If the root is not pre-peeled, make sure to use a sharp peeler or knife to remove the thick bark-like skin and the inner pinkish layer. Olive oil, salt, and black pepper are standard pantry staples available at any supermarket.
Preparation method
- Preheat your oven to 220 ºC.
- Peel the cassava root.
- Cut the roots into large pieces of approximately 8 cm.
- Rinse the pieces thoroughly under running water.
- Place the cassava into a pressure cooker.
- Add enough water to cover, ensuring it does not exceed two-thirds of the pot's capacity.
- Cover and place over high heat.
- Once the pot begins to whistle or build pressure.
- Reduce the heat and cook for 5 minutes.
- The ideal texture is tender but still firm enough to be sliced without falling apart.
- Turn off the heat.
- Wait for the pressure to release completely before opening.
- Drain the water well in a colander.
- Allow it to cool slightly so it is safe to handle.
- Grease a large baking sheet with half of the olive oil.
- Cut the boiled cassava pieces in half lengthwise.
- Slice 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.
- Flip the sticks halfway through the cooking time to ensure they brown evenly.
- Remove from the oven and serve immediately.
Observations
This recipe uses a pressure-cooking method to ensure the cassava is perfectly tender before it reaches the oven. By pre-boiling it, you achieve a delightful contrast between the crispy roasted outside and the soft, flavorful center. It is a straightforward way to prepare this versatile root vegetable to golden perfection.
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