Crispy Garlic Butter Yuca

Ingredients

• 2 lb (900 g) fresh cassava (yuca), peeled
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Peel the cassava and cut it into thick pieces. Remove the tough fibrous core from the center.
2. Place the cassava in a large pot, cover with water, and add a pinch of salt.
3. Bring to a boil and cook for 20–25 minutes, or until completely tender.
4. Drain the cassava well and allow it to steam-dry for a few minutes.
5. Preheat the oven to 425°F (220°C).
6. Arrange the cooked cassava pieces on a baking sheet. Drizzle with olive oil and season with salt and black pepper.
7. Roast for 20–25 minutes, turning halfway through, until golden and crispy.
8. Meanwhile, melt the butter in a skillet over medium heat. Add the minced garlic and cook for about 30–60 seconds, until fragrant.
9. Add the crispy yuca to the skillet and toss gently with the garlic butter.
10. Sprinkle with fresh parsley and serve immediately.

Important: Cassava should always be thoroughly cooked and should never be eaten raw.