Also known as Yucca or tapioca, the cassava is a root vegetable with a wonderful, nutty flavor that is similar in taste and texture to chestnuts. It is a fantastic alternative to potatoes.
- 2 large cassava roots, peeled and sliced in long chunks or strips -
- Kosher salt, to taste -
- Olive oil for sautéing -
- Freshly ground black pepper, to taste -
- 1 Tbsp dried rosemary or to taste -
1. Bring a large pot of salted water to a boil. Add the cassava pieces and cook, uncovered, for about 5–6 minutes, until the cassava has softened slightly. Drain and cool. When it is cool enough to handle, cut the cassava into bite-size chunks.
2. Preheat a heavy frying pan with a thick layer of oil. Add the cassava cubes to the hot oil and sprinkle generously with the salt, pepper and rosemary. Cook until slightly browned, stirring occasionally to help it cook evenly. Serve warm.
This Recipe was featured in Kosher Inspired, Issue 4, April 2011. Kosher Inspired is brought to you by Mishpacha Magazine.