January 16, 2014

Cassava Salad

Great side dish for BBQ and roasts.

servings: 5
time: 1 hour

2 lb cassava (also known as yuca)
3 tbs olive oil
3 mashed garlic cloves
salt and black pepper to taste
½ cup chopped parsley and chives

1 – Peel and cut cassava into pieces about 2 inches long.
2 – In a saucepan with water and salt, boil the cassava until it is soft.
3 – In a bowl, mix olive oil and garlic. Set aside.
4 – Once you remove cassava from heat, drain the water and place cassava in the oil/garlic bowl. Mix well.
5 – Add salt, pepper, parsley and chives.
6 – Serve cold or at room temperature.

Original recipe (in Portuguese): Salada de Mandioca.

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