INGREDIENTS
3 lbs of cassava (peeled and sliced horizontally, for 2 inch round pieces)
1 large Vidalia sweet onion (peeled and sliced thick)
Extra virgin olive oil
¼ cup of white vinegar
Dried Parsley
Bay leaves
Salt & Pepper to taste
Step by Step Instructions
2. Place cassava, flat side down alongside each other. Cover and bring to a boil on high for about 15-20 minutes (or until soft enough to poke with a fork).Turn off and set aside.
3. In a sauté pan, drizzle some oil and turn the heat on to low (olive oil heats up faster than regular oil).
4. Add onion slices with few bay leaves and cook for about 2 minutes, then turn up the heat on to medium. Continue to stir onions while cooking (until translucent). Carefully add vinegar (most will evaporate) and let the onions simmer.
5. Cook for another 5 minutes (or until onions are soft but still a little firm).Turn the heat down and sprinkle some dried parsley.
6. Take cassava and mix in the pan with onions (enough to coat the cassava). Pour into a serving tray, sprinkle a little salt and pepper right on top followed by a drizzle of olive oil.
7. Serve immediately.
