Cassava Drizzle With Cheese Sauce
In Colombia, cassava is an staple of everyday meals and it is prepared in many ways, boiled, accompanied with sour cream, fried, as a side dish to a steak or chicken… So many ways to prepare cassava! Today I bring this delicious cassava that you will love!
Equipment
- 1 saucepan
Ingredients
- 3 lbs. Cassava
- 3 tablespoons butter
- 1 yellow onion diced
- 1 bunch chopped cilantro
- 1 bunch green onions chopped into strips
- 2 cups milk
- Salt and pepper to taste
- 1 Teaspoon seasoning Goya color or saffron.
- ¼ cup grated cheese any kind you have at home.
Instructions
- PEEL the cassava and cut into pieces, and remove the vein in the middle
- COOK cassava in enough salted water.
- HEAT butter in a saucepan over moderately high heat and sauté the onion until it becomes transparent, add green onion and cilantro (reserve a little to put over when you serve), let it cook for a few minutes.
- ADD milk, salt, pepper and finally the color or saffron to previously cooked cassava.
- SIMMER, covered, until the cassava is cooked through, 20 to 30 minutes. If milk is evaporated you can add more.
- ADD salt and pepper to taste.
- ADD the cheese on top.