Eosinophilic Esophagitis Friendly Rosemary-Garlic Cassava Fries
Total time1 hr
Prep time20 min
Cook time40 min
5.0(21)
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Learn more →Ingredients
4 servings
- 2 lb fresh cassava (yuca), peeled
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- 1 tsp fine sea salt, plus more to taste
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Halve the peeled cassava lengthwise and remove the fibrous central cord running through each piece. Cut the cassava into fry-shaped sticks about 3 inches long and 1/2 inch wide.
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