Vegetarian Maple & Apple Cider Vinegar Cassava Fries

Cassava fries are already a crowd-pleaser, but this version takes things somewhere genuinely exciting — golden, tender sticks with crispy edges and a sticky-sweet glaze that hits every note at once. The process starts with a quick parboil to get the cassava perfectly tender before it ever sees the oven, which is the secret to that soft interior and lightly crisped exterior you want in a great fry. Coconut oil, turmeric, and a whisper of ginger give the fries a warm, earthy backbone before the glaze even enters the picture. That glaze — maple syrup, apple cider vinegar, and coconut aminos — reduces into something tangy, caramel-rich, and deeply savory all at once, brushed on right at the end so it sets into a lacquered, tacky finish. Everything here is naturally plant-based, so there's no need to swap or substitute a single thing. A scatter of fresh parsley at the end adds a little brightness that keeps the whole dish from feeling too heavy. These are the kind of fries that disappear fast, so consider making a double batch.

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