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Taking Root: Cassava Claims Its Place On The American Table

By Dorothy Irwin
From SAVEUR Issue #136

by Dorothy Irwin 

A cassava is an ugly-beautiful thing. Formidable. For years I saw the gnarly brown root vegetable at different markets in New York City, where I live, and I'll confess I was a little intimidated. Surely it would take some special tool, one I didn't have in my kitchen, to remove the bark-like peel, which, on most cassavas I've seen, has been coated in a disconcerting layer of wax. Keep reading »

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