Brazilian recipe
Roasted Cassava
Roasted cassava is a classic Brazilian dish featuring a crispy exterior and a soft interior, making it an ideal side dish or appetizer.
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Ingredients
1.5 kg of cassava (or 1.2 kg if already peeled)
3 tablespoons of olive oil
Salt to taste
Freshly ground black pepper to taste
3 tablespoons of 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 local supermarkets, specialty Latin American markets, or large grocery stores, often sold either whole or pre-peeled and vacuum-packed.
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 a pressure cooker
- Cover with water without exceeding two-thirds of the pot's capacity
- Cover and place over high heat
- Once the pot begins to whistle
- Reduce the heat and count 5 minutes
- The ideal consistency is tender but still firm enough to be cut
- Turn off the heat
- Wait for the pressure to release completely before opening
- Drain the water well in a colander
- Wait for it to cool slightly before handling
- Grease a large baking sheet with half of the olive oil
- Cut the pieces of cassava in half lengthwise
- Divide each half into sticks about 2 cm thick
- Distribute 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 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 it is finished in the oven, resulting in a perfect golden color and great flavor.
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