Techniques How-To Cut to the Core: How To Prepare Cassava Published Feb 22, 2011 10:00 AM Techniques Stand the segments up on their flat ends and, using a large chef's knife, cut away the peel of the cassava in strips, rotating the cylinder as you go until it's completely peeled. Maxime Iattoni SHARE To break down cassava for cooking, begin by cutting off the tapered ends to reveal where the cordon begins, then divide the root into manageable lengths, approximately the size of a large russet potato. Maxime Iattoni Stand the segments up on their flat ends and, using a large chef’s knife, cut away the peel of the cassava in strips, rotating the cylinder as you go until it’s completely peeled. Maxime Iattoni Halve the cassava cylinder lengthwise to expose the core. Continue cutting the cassava lengthwise into wedges, making sure to cut through the core. Maxime Iattoni Using your knife, slice off the inner corner of each wedge to remove the woody flesh and discard. Now that the cordon is removed, it’s safe to cook the cassava like any other vegetable, whether you choose to boil, saute, fry, or roast it. Maxime Iattoni How-To central-south-american Food MORE TO READ RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. READ NOW RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots. RELATED Quick-Pickled Beets This stress-free method will have you snacking on nature's candy without the post-canning cleanup.