Hazelnut Free Maple & Apple Cider Vinegar Cassava Fries

These golden oven-baked fries are made from fresh cassava, giving them a dense, satisfying chew that holds up beautifully to a sticky-sweet finishing glaze. A quick parboil before roasting is the secret to getting that tender interior, while high heat and coconut oil take care of the crispy, caramelized edges. The glaze — built from pure maple syrup, apple cider vinegar, and coconut aminos — reduces into something tangy, sweet, and deeply savory all at once, coating every fry in a lacquered finish that's genuinely hard to stop eating. Ground turmeric and ginger add a warm, earthy undertone that keeps the whole thing from tipping too sweet. Tree nut allergies can make flavored fry recipes tricky since hazelnut oil and nut-based seasonings sneak into a surprising number of restaurant and packaged versions, but every ingredient here is straightforward and easy to verify at the store. A scatter of fresh parsley at the end brightens the whole plate and makes it look like something you'd order at a trendy bistro. Serve them straight from the oven while the glaze is still tacky — they go fast.

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