Category:Boiled Cassava Recipes

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Boiling Cassava, and other vegetables, in general, diminishes some of the levels of healthy compounds contained within. While some vegetables, like potatoes, require prolonged boiling time, Cassava should only be boiled for a few minutes, depending on its size. Slicing up the Cassava plant further reduces boiling time, thus keeping more of the vitamins and enzymes intact. Even when used in soups or stews, Cassava can still retain most of its nutritious elements if you add it in later, after slow-cooking vegetables are almost ready.