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Sautéed cassava: recipe illustration
Everyday meals

Sautéed cassava

Pieces of cassava cooked, then browned in butter with garlic and parsley, for a soft texture with a slightly crisp edge. Cassava, a staple of the traditional diet, goes wonderfully with meat and fish.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

542 kcal per serving

Protein
3.8 g
Carbohydrates
91.6 g
of which sugars
4.5 g
Fat
16.6 g
of which saturated fat
8.9 g
Fiber
5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the cassava and cut it into 5 cm chunks, then remove the tough fibrous core in the centre if it is hard.
  2. Boil the pieces in salted water for 15 to 20 minutes until tender when pierced with a knife.
  3. Drain them well and let them dry for a few minutes.
  4. Melt the butter with the oil in a large frying pan over medium-high heat.
  5. Brown the cassava pieces for 6 to 8 minutes, turning them so they are coloured on all sides.
  6. Add the chopped garlic and sliced parsley, stir for 1 minute, season with salt and pepper, then serve hot.

Variations and tips

Confit garlic version. Replace the fresh garlic with a few cloves confited in oil for a milder flavour.

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Original Ecomely recipe.