Eosinophilic Esophagitis Friendly Basil Cassava Fries
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Learn more →Ingredients
4 servings
- 2 lb fresh cassava (yuca), peeled and cut into 3-inch x ½-inch sticks
- 3 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 3 cloves garlic, minced
- ¼ cup fresh basil leaves, thinly sliced
- 1 tsp fresh lemon juice
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Place the cassava sticks in a large pot, cover with cold salted water, and bring to a boil over high heat. Reduce to a steady simmer and cook for 10–12 minutes, until the sticks are just tender when pierced with a fork but still hold their shape — they should not be falling apart. Drain in a colander and spread on a clean kitchen towel or paper towels to dry for 5 minutes.
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