Manioc root
Manioc root is a tuber indigenous to South America. In North America it is more commonly known as cassava root or tapioca, and in Latin America it is known as yucca. Manioc root is a miracle ingredient for those with celiac or gluten disease, as it can be used in a variety of ways, including as a baking flour. In Brazil, manioc root (mandioca) is eaten at its purest by simply boiling and salting. It is also used as a flour in a variety of cakes, breads and cookies. The preparation is simple, and the end product a nutritious delight.
Instructions
Prepare the Manioc Root
1. Scrub the manioc tubers and peel like a potato.
2. Cut the clean pealed roots into 2-inch sections.
3. Soak the raw cut pieces in a bowl of cold water in the refrigerator overnight or up to one week before use.
Cook the Manioc Root
4. Place the cut manioc root in a heavy stove-top pot, cover with water, sprinkle with salt and bring to a boil.
5. Reduce heat and cover the pot. Simmer for 30-45 minutes or until the root is tender.
6. Drain the manioc, sprinkle with salt and butter (optional) and enjoy while still hot.
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