Cassava

The starchy, reddish-brown on the outside and white on the inside root vegetable tastes neutral to slightly sweet. The processing is similar to that of potatoes: After peeling, you can fry, boil, roast or bake cassava, raw cassava is poisonous. Yuca is often used like vegetables for Creole recipes.
No matter which dish you choose, cassava should always be cooked in advance with a little salt for about 20 minutes or until all pieces are completely soft.

From the cooked cassava, you can prepare cassava mash, similar to mashed potatoes, or use the pureed root as a base for sauces. Because of its high starch content, the root produces a creamy consistency. Since the tuber does not have a long shelf life, it is often processed into cassava flour.

Storage recommendations

They are best stored in the vegetable compartment of the refrigerator, wrapped in cling film to keep the vegetables moist and preserve their freshness for up to three weeks.