Cassava (Certified Organic)

Cassava | Certified Organic | Conscious Ground, Myocum

Fresh, certified organic cassava grown by Conscious Ground in Myocum. Starchy, creamy and subtly sweet, cassava is a naturally gluten-free root that does everything a potato does and then some. It roasts crisp on the outside and fluffy inside, mashes silky smooth, and fries into the best chips you'll make all year.

Recipe ideas

• Crispy roasted cassava wedges with sea salt and rosemary
• Cassava chips or fries, boiled first, then baked or air-fried
• Silky cassava mash with butter and garlic
• Hearty additions to curries, stews and soups
• Cassava cakes, fritters or gnocchi
• Boiled and smashed, then pan-fried until golden

Preparation
Cassava must always be cooked before eating. Never eat it raw.

1. Wash well and cut into 5 to 8 cm chunks.
2. Stand each piece up and slice off the thick, waxy skin.
3. Cut in half lengthways and remove the woody core running through the centre.
4. Boil in salted water for 15 to 20 minutes until tender, then roast, fry, mash or add to your dish.

Storage
Fresh cassava doesn't keep long, so use it within a few days. Store unpeeled in a cool, dark, airy spot. For longer storage, peel and chop it, then keep submerged in water in the fridge for up to a week (change the water every couple of days), or freeze the raw peeled chunks for several months. If you see black streaks or it smells sour, it's past its best.

Certified organic. Grown in Myocum, NSW.