|
| Cassava root
|
|
|
|
This root is also called yucca root, tapioca, or manioc. The skin is brown and shiny. The hard, white flesh turns yellowish and translucent after cooking. It has a rich, buttery taste. The texture is similar to a flaky boiled potato. Cassava is higher in calories than potatoes and is quite filling in small portions. It is a good source of potassium and iron.
Market and storage tips — Look for cassava that smells fresh and has no mold or cracks. It does not store well, and should be cooked as soon as possible. Some cassava roots may be waxed to prevent moisture loss. Do not attempt to bake a waxed root, as the wax will smoke and burn.
Cooking — First, cut the root into 2-inch slices, then slit the skin and peel it and an underlayer away in one piece. Then cut each slice in half lengthwise to remove a thin, fibrous core at the center of the root. Simmer in salted water until tender, about 20 minutes. The root can also be baked, mashed, or fried.
|
