Cassava

Purchase:

It is a coarse-skinned, dark, rough and rough tuber. Its pulp is white and lasts to the touch.

Freshness:

It can be seen in the white color of its pulp, it should not have grey veins. Its shell is thick and as with two layers, dark brown, rough (flaky) that must be moist (denotes freshness) and below it, a smooth white with pink streaks. When you go to buy the product in the supermarket, we recommend:

  • Observe that the display site is clean and adequately refrigerated.
  • Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
  • When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.

Uses:

It is consumed cooked as an ingredient in stews, creams and soups. Also as garnish in frying, cakes, purées and cakes, among others.

Storage:

If buried, wash off any excess soil and allow to dry thoroughly before refrigerating. Store in the “vegetable drawer” in the refrigerator, without peeling and without bag.

  • They can be frozen raw or cooked.

In the first case, peel, portion and remove a hard central vein that has (heart), because it is bad taste to find it in prepared and freeze. Or it can also be chopped and bleached (short cooking in salt water) to cool and freeze. It influences its useful life, the freshness at the time of the purchase.

Conservation:

Refrigerate or freeze according to the case.

Duration:

8 to 15 days. 1 month or more.

Tips

The blanched yucca (short cooking in salt water), frozen and then fried, is crispy and delicious to be used as a garnish.

Nutrients and properties:

(See nutrient content and its benefits in vegetables). Note: Periodically check the status of the product to be able to consume it in time. Never freeze with rind.