Guest guest Posted March 30, 2006 Report Share Posted March 30, 2006 We use it often when we make Cuban and Yucatacan dishes. I will mash it with equal parts of potato and roasted garlic with a little salt and red pepper flakes. It's also good fried like you would plantains. Donna , " Heidi Cusworth " <hcusworth wrote: > > Hello, > > The talk of sweet potato's reminded me to ask if anyone has had any > experiance cooking with a Casava root. I've eaten it in both Africa > and Asia and just recently found it in a cool asian grocery store. For > the first time I peeled it chopped it up to 1 inch squares and steamed > it for about 20 minutes. I do know it's important to cook it well. > It has a really sutle and wholesome taste/feel to it. It can be used > like potatos or rice, it's great alone or with toppings. Any tips for > cooking it any other ways or just basic ideas? Thanks! > > Heidi > Quote Link to comment Share on other sites More sharing options...
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