Pork Free Maple & Apple Cider Vinegar Cassava Fries

Cassava fries are already a crowd-pleaser, but tossing them in a sweet-tangy maple and apple cider vinegar glaze takes them somewhere genuinely special. The yuca gets parboiled first so the inside stays creamy and tender, then roasted at high heat until the edges turn golden and just a little crisp. A warm spice base of turmeric and ginger gives each fry a subtle depth before the glaze even enters the picture. That glaze — maple syrup, apple cider vinegar, and coconut aminos reduced into a sticky, lacquered coating — is the kind of thing you'll want to drizzle on everything else in your kitchen. Every ingredient here is naturally free of pork and pork-derived additives, so there's no label-scanning or substitution stress involved. Finish with a scatter of fresh parsley and serve immediately while the glaze is still tacky and the fries are at their peak. These are the kind of fries that disappear fast, so consider doubling the batch.

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