Brazilian recipe
Roasted Mandioca (Mandioca assada)
Crispy on the outside and tender on the inside, this roasted mandioca is a staple Brazilian side dish or snack that delivers a perfect golden crunch.
0.0 / 5 by 0 Reviews
Ingredients
1.5 kg mandioca (or 1.2 kg if peeled)
3 tablespoons olive oil
Salt to taste
Freshly cracked black pepper to taste
3 tablespoons olive oil
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You can find mandioca—often sold as cassava or yuca—at local fresh produce markets or the vegetable section of major supermarkets. If fresh is unavailable, you can use high-quality frozen cassava chunks as a substitute. Ensure it is firm when purchasing.
Preparation method
- Preheat your oven to 220 ºC.
- Peel the mandioca root.
- Cut it into large chunks approximately 8 cm long.
- Rinse the pieces thoroughly under running water.
- Place the mandioca in a pressure cooker.
- Add enough water to cover, ensuring it does not exceed two-thirds of the pot's capacity.
- Secure the lid and place over high heat.
- Wait for the cooker to reach full pressure.
- Reduce the heat and simmer for 5 minutes.
- The ideal consistency is tender yet firm enough to hold its shape for slicing.
- Turn off the heat.
- Allow the pressure to release naturally before opening the lid.
- Drain the water thoroughly in a colander.
- Let the pieces cool slightly until they are easy to handle.
- Grease a large roasting tray with half of the olive oil.
- Halve each piece of mandioca lengthwise.
- Cut each half into batons roughly 2 cm thick.
- Spread the batons in a single layer on the roasting tray, ensuring they do not overlap.
- Drizzle with the remaining olive oil.
- Season generously with salt and black pepper.
- Roast in the oven for approximately 40 minutes.
- Turn the batons halfway through the cooking time to ensure an even golden colour.
- Remove from the oven and serve immediately.
Observations
This recipe utilizes a pressure-cooker parboiling technique to ensure the mandioca reaches an ideal texture before hitting the oven. The result is a beautifully browned and flavourful dish that pairs exceptionally well with various mains or as a stand-alone snack.
Ratings and comments