Cassava - a trend is conquering Europe's kitchens
Find out at ruut.de what is in the cassava root and how to make delicious, gluten-free fries from it.
The cassava root is a real staple food in some South American and African countries, as it can be used in a variety of ways. In the meantime, it is no longer an unknown quantity for us either, especially not for those people who suffer from gluten intolerance. In order to still be able to eat bread, for example, the flour from the cassava root is particularly suitable, because it can be used to make wonderful rolls, bread and cakes . In terms of smell, taste and consistency, these do not differ significantly from conventional products made from cereal flour, because the taste of the cassava root is very neutral. Take a look at our shop and choose the right product for you.
The cassava root - there's something in it ...
As inconspicuous as the cassava root looks, it has a lot to offer:
- A starch content of approx. 77 g per 100 g of the flour obtained from it, so that the cassava flour is an ideal gluten-free alternative for many recipes.
- A high proportion of vitamin C.
- The vitamin K content is also quite high.
- Potassium , but also other important minerals are contained in the root (300 g cassava = daily requirement).
- Magnesium, calcium and phosphorus are also present in the root.
- The cassava root contains almost no fat .
- And the number of calories is also very low: 100 g of cassava have just under 140 calories .
Much more than "just" flour!
Of course, most people know and mainly use the flour, which – obtained from the cassava root – is known and popular as a tasty alternative to wheat flour and thus as a contribution to a gluten-free diet. But there are numerous other delicious recipes with the cassava root, which are not as common yet, but they taste just as delicious. For example, in Brazil, according to Indian tradition, the pressed juice of bitter manioc - called tucupi - is boiled for a long time in order to then use it to create or refine soups and meat dishes, for example. In general, however, the sweet cassava root is much more common. The sweet manioc root can also be used as an ingredient for Creole manioc balls, which are reminiscent of meatballs. In addition, manioc porridge or manioc tarts can be made from the appropriate dough.
Neither the flour nor the root itself is actually sweet. On the contrary, their taste is neutral, which makes the cassava root so versatile in preparation. Traditionally, the cassava root is used whole and also as a flour for savory dishes, such as our cassava fries. For desserts, on the other hand, mainly cassava flour and the by-product tapioca flour (starch) are used.
However, there are a few things to keep in mind when preparing cassava roots, because they contain hydrocyanic acid, which then disappears when cooked for a long time. But for this reason, the cassava roots should never be eaten raw. A second property of this root is also good to know: cassava rots fairly quickly, so it is best to prepare it on the day you buy it. However, the flour keeps perfectly for about two years.
Recipe for delicious gluten-free fries made from cassava root
For approx. 3 servings you need the following ingredients:
- 1 cassava root
- garlic powder
- onion powder
- sweet paprika (powder)
- coconut oil
- Preheat the oven to 200°C.
- First, peel the cassava roots and cut into French fries. Then soak these strips in cold water until cloudy/milky to allow the hydrogen cyanide to escape. Then wash off again.
- In a saucepan filled with salted water, cook the fries until they are easy to pierce with a fork, about 10 minutes.
- Drizzle the cassava strips with coconut oil until they are completely covered. Then spread the fries evenly on a baking sheet.
- Bake fries for about 20 minutes. Turn once after about 10 minutes.
- They are ready to be enjoyed when a light tan covers them.
- To serve, sprinkle with salt and spices, if desired.
- Bon gluten-free appetite!