Cassava
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This starchy, loose cassava root from Costa Rica offers a mild, slightly sweet flavor and a wonderfully creamy texture. Preparing it is just as simple as cooking a potato: after peeling and boiling, you can easily fry, roast, or bake it. Wrapped in cling film in your fridge, this versatile root vegetable stays fresh for up to three weeks.
Radish
Country of origin
Description
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.