Brazilian recipe
Roasted Cassava (Mandioca Assada)
Roasted cassava is a Brazilian classic, featuring a crispy exterior and a tender interior, ideal as a side dish or appetizer.
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Ingredients
1.5 kg cassava (or 1.2 kg if already 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
Cassava can be found in the produce section of most supermarkets and specialty Latin American or international food stores. Olive oil, salt, and pepper are common pantry staples available at any grocery store.
Preparation method
- Preheat the oven to 220 ºC
- Peel the cassava
- Cut into large pieces of approximately 8 cm
- Wash the pieces well under running water
- Place the cassava in the pressure cooker
- Cover with water, not exceeding two-thirds of the pot's capacity
- Cover and bring to high heat
- As soon as the pot starts to whistle
- Reduce the heat and count 5 minutes
- The ideal point is tender but still firm so it can be cut
- Turn off the heat
- Wait for the pressure to be completely released before opening
- Drain the water well in a colander
- Let it cool slightly 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 of about 2 cm thickness
- 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 so they brown evenly
- Remove from the oven and serve immediately
Observations
This recipe uses pre-cooking in a pressure cooker to ensure the cassava is tender before being finished in the oven, resulting in perfect browning and great flavor.
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