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Cassava, also known as yuca, is a fleshy root with many high-quality nutrients. Misiones is the main producer and consumer of cassava. Incorporating this ingredient into our daily routine provides many nutrients and vegetable protein. It is gluten-free and easy to digest. Cassava is a product with great potential and deserves a place on our table. It can be eaten boiled, in tortillas, cakes, gnocchi, pizza, fried, and many other ways. Today we show you how to prepare it so you can start incorporating it into your daily routine. INGREDIENTS Cassava, as needed STEP BY STEP Cassava contains cyanide, and before you panic, we simply need to boil it to make it suitable for consumption. Start by peeling the cassava, washing it, and cutting it into small to medium-sized pieces. Place a pot with plenty of water on the stove and add flavor. Here, we let you use whatever you have: garlic, thyme, bay leaf, oregano, ground chili, salt, peppercorns, celery, whatever you have on hand. Boil for at least 25 to 30 minutes, let it cool, and strain. Cut it in half, remove the center, and your cassava is ready to use. You can freeze it, and it will last up to 3 months. Got a craving? Don't know what to cook? Go to the "Playlists" section and you'll be able to choose the recipes you like best from our playlists and let yourself go. All our recipes are easy and are segmented by taste, occasion, or time of day. SUBSCRIBE! http://www.youtube.com/subscription_c... Find more recipes on OUR OFFICIAL WEBSITE http://Tenedorlibre.com.ar The TENEDOR LIBRE CLUB is opening soon. Leave us your email so you can stay up-to-date with all the news: http://tenedorlibre.com.ar/ Like our Fan Page and be part of our community. FB → / tenedorlibreok Find the best photos of our recipes and lots of surprises in Stories. Instagram → / tenedorlibreok You can also find us on Twitter → / tenedorlibreok Google+ → http://google.com/+TenedorlibreAr and Pinterest. We are here to answer any questions you may have in the comments section. down here we answer everything!

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