Cassava with Garlic and Citrus
3 lbs. cassava, peeled
Kosher salt, to taste
1/2 cup olive oil
16 cloves garlic, finely chopped
2/3 cup sour orange or lime juice
2 tbsp. roughly chopped oregano
Freshly ground black pepper, to taste
1. Cut cassava into 3″ lengths, then lengthwise into 6 sections; using a knife, cut away inner core of each. Place cassava in a 4-qt. saucepan and cover with cold water; season with salt and bring to a boil. Cook until cassava is tender, 8–10 minutes. Drain and set aside.
2. While cassava is cooking, make sauce: Heat oil in a small saucepan over medium heat; add garlic and cook, stirring occasionally, until garlic is fragrant and sizzling but not browned, 3–4 minutes. Transfer to a bowl; whisk in juice and oregano; add cassava, season with salt and pepper, and toss. Let sit for 10 minutes to marry flavors.
See how to prepare cassava in the gallery »