Herb Buttered Cassava
A savoury cassava dish, sauteed with butter and herbs is filling, flavourful and melts in your mouth.
Ingredients
- 1 ½ lbs cassava
- 2 cups water
- 1/2 onion diced
- 2 cloves garlic minced
- 3 tbsp butter
- 1 tsp parsley
- 1 sprig chives
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Peel and wash the cassava.
- Cut in 1 1/2:” rounds and place in a pot of water. Add the salt and black pepper.
- Cover and cook cassava over medium head for approximately 20 minutes or until tender. The cassava should start to split in the middle.
- Dice the onions and finely chop the herbs and set aside.
- Once the cassava is cooked through, turn off the heat, drain and set aside.
- In a frying over low heat, add the butter or oil. Sautee minced garlic and onions until translucent and fragrant.
- Add the herbs and cassava and toss the cassava to coat it fully with the herb butter mixture.
- Let simmer on low heat for a couple of minutes to aid in the absorption of the flavours.
- Turn off the heat and serve with your choice of protein and vegetables.
Notes
NUTRITION CLAIMS
Sugar Conscious • Vegetarian • Pescatarian • Gluten-Free • Wheat Free • Egg-Free • Peanut Free • Tree Nut Free • Soy-Free Cholesterol 18 mg 6 % | Sodium 253 mg 11 % | Magnesium 31 mg 7 % | Potassium 398 mg 8 % | Phosphorus 45 mg 6 % | Vitamin A 62 μg 7 % | Vitamin C 30 mg 33 % | Thiamin (B1) 0 mg 11 % | Niacin (B3) 1 mg 7 % | Vitamin B6 0 mg 12 % | Folate (Equivalent) 40 μg 10 %
Sugar Conscious • Vegetarian • Pescatarian • Gluten-Free • Wheat Free • Egg-Free • Peanut Free • Tree Nut Free • Soy-Free Cholesterol 18 mg 6 % | Sodium 253 mg 11 % | Magnesium 31 mg 7 % | Potassium 398 mg 8 % | Phosphorus 45 mg 6 % | Vitamin A 62 μg 7 % | Vitamin C 30 mg 33 % | Thiamin (B1) 0 mg 11 % | Niacin (B3) 1 mg 7 % | Vitamin B6 0 mg 12 % | Folate (Equivalent) 40 μg 10 %