How to Prepare Cassava (Peel, Cut, and Grate Step-by-Step)
Learn how to prepare cassava by peeling, cutting, and grating this starchy root.
Servings 6
Calories 121kcal
Cost $2-$4
Equipment
- Sharp knife
- Cutting board
- Box grater or food processor
Ingredients
- 1 pound fresh cassava see note
Instructions
Peel and cut the cassava
- Cut off both ends of the cassava root and cut it into shorter sections.
- Make a lengthwise slit through the thick brown skin.
- Lift or slice off the peel and remove any dark streaks.
- Cut the cassava lengthwise into quarters and remove the fibrous core.
- Rinse the pieces under cold running water.
Grate using a box grater
- Cut the peeled cassava into pieces that are easy to hold.
- Grate on the fine side of a box grater. Stop when you reach the fibrous core and discard it.
Grate using a food processor
- Using the shredding blade, grate the cassava pieces.
- Switch to the S-blade and pulse for 8–10 seconds until finely grated.
Notes
Fresh cassava (yuca): A starchy root vegetable commonly found in Asian and Latin American markets. When choosing cassava, look for:
- Firm roots with no cracks, soft spots, or mold
- White or slightly yellow flesh with no dark streaks
- Wax-coated skin, which helps preserve the root
- Smaller roots (often more tender and less fibrous than very large ones)
Nutrition
Calories: 121kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 11mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 16mg | Calcium: 12mg | Iron: 0.2mg