A Delicious Recipe with Yellow Cassava
Yellow cassava or arracacha is a yellow-white root. Its flavour is a cross between a turnip, a parsnip and a potato, with a hint of celery seed. You can substitute butternut squash or carrots with this delicious dish.
Ingredients:
- 1/2 kilo of Delifood yellow cassava.
- An unbaked pie crust.
- 2 tablespoons olive oil.
- 1 to 2 tablespoons butter.
- 1 large onion, halved and thinly sliced.
- 1 teaspoon salt.
- Pinch of sugar.
- 1/4 teaspoon cayenne, or to taste.
- 3/4 cup Gruyere cheese (about 2 1/2 ounces), grated or cut into small bits.
- 1/4 cup of cream.
Instructions:
- Preheat oven to 375 degrees F.
- Add olive oil and 1/2 tsp of salt to the yellow cassavas and toss them in the oven. Roast until golden brown, stirring occasionally. Then set aside to cool.
- While arracacha are roasting, melt butter in a skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, for about 20 minutes.
- Increase oven temperature to 400 degrees. Mix arracacha, caramelized onions, cheese and cream together in a bowl.
- On a floured surface, roll pie crust out into a 12-inch round. Transfer to an ungreased baking sheet. Spread the yellow cassavas mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mixture, pleating the edge to make it fit, leaving the centre open.
- Bake until golden brown, 30 to 40 minutes.
- Remove from the oven and let stand for 5 minutes.
- Cut into wedges and serve hot, warm or at room temperature.
This is a special recipe from us to you, perfect for this time of year!
