Brazilian recipe
Roasted Cassava (Mandioca assada)
Roasted cassava is a Brazilian culinary staple, offering a crisp texture on the outside 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 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 at local produce markets or specialty grocery stores. If fresh is unavailable, some retailers carry frozen pre-peeled cassava as a substitute.
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 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 point is tender yet still firm enough to be sliced
- 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
- Turn the sticks halfway through the time so they brown evenly
- Remove from the oven and serve immediately
Observations
This recipe utilizes pre-boiling in a pressure cooker to ensure the cassava is perfectly tender before it is finished in the oven, resulting in a golden-brown finish and deep flavor.
Ratings and comments