Celery Free Maple & Apple Cider Vinegar Cassava Fries
These golden, oven-roasted cassava fries hit that perfect sweet-savory note that makes it genuinely hard to stop at just a handful. Fresh yuca is parboiled first to get that tender interior, then roasted at high heat until the edges turn crisp and golden — a two-step process that's absolutely worth it. The real magic comes from the glaze: maple syrup, apple cider vinegar, and coconut aminos reduce into a sticky, tangy coating that caramelizes beautifully in those final minutes in the oven. Turmeric and ginger in the base seasoning add a subtle warmth that plays off the brightness of the vinegar without overpowering anything. Every single ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden seasoning blends sneaking anything in. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish. Serve them straight from the oven while the glaze is still tacky — they disappear fast.
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Learn more →Ingredients
4 servings
For the fries
- 2 lb fresh cassava (yuca), peeled
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For the glaze
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ⅛ tsp fine sea salt
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Cut the peeled cassava in half crosswise, then quarter each piece lengthwise to remove the fibrous central cord. Cut the flesh into sticks roughly 3/4 inch wide and 3 inches long.
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