Butter Casava

Ingredients:

  • 2 pounds cassava (yuca), peeled
  • 1/4 cup unsalted butter (or salted butter, if you prefer)
  • 1 medium onion, finely chopped
  • 2-3 green onions, chopped (reserve some for garnish)
  • 2 cloves garlic, minced
  • 2 pimento peppers (or 1 bell pepper), chopped
  • 2 medium carrots, grated or finely chopped
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 1/2 teaspoon dried thyme or a few sprigs of fresh thyme for extra flavor

Instructions:

  1. Prepare the Cassava:
    • Peel the cassava and cut it into 2-3 inch chunks.
    • Carefully peel cassava skin off
    • Cut away any pink or discolored parts to ensure the cassava is fully fresh.
  2. Cook the Cassava:
    • In a medium pot, add the cassava and cover with water. 
    • Add a pinch of salt to the water.
    • Bring to a boil over medium heat.
    • Once boiling, reduce the heat and simmer for 15-20 minutes, or until the cassava is fork-tender.
    • Drain the cassava, but reserve a bit of the cooking water. You may not need all of it, but keep about 1/4 cup for extra moisture when frying.
  3. Fry the Vegetables:
    • In a large frying pan or pot, melt the butter over medium heat.
    • Add the chopped onion, garlic, pimento peppers, carrots, and green onions (reserve a few green onions for garnish).
    • Sauté the vegetables for 2-3 minutes, or until fragrant and slightly softened.
  4. Combine Cassava and Vegetables:
    • Add a little of the reserved cooking water to the pan to create a bit of steam and help incorporate flavors.
    • Add the cooked cassava to the pan and mix everything together gently.
    • Cook for another 2-5 minutes, letting the flavors mix together. If the mixture looks too dry, add a bit more of the reserved cooking water or a splash of coconut milk (optional)
  5. Season and Serve:
    • Season with salt and black pepper to taste.
    • Add pepper if you like it spicy.
    • If you like, add a pinch of dried thyme or a few fresh thyme sprigs for added flavor.
    • Garnish with extra chopped green onions before serving.
  • Optional Creaminess: If you like a creamier texture, you can stir in the coconut milk (or regular milk) toward the end of cooking.
  • Flavor Variations: You could add some hot pepper or a squeeze of lime to give the dish a spicy or tangy kick, depending on your preferences.
  • ADD A WAISTLINE When cooking eh