Yuca con Cebolla Encurtida

Ingredients

• 900 g cassava, peeled and in batons
• 2 tsp salt
• 2 red onions, thinly sliced
• 5 tbsp white vinegar
• 3 tbsp olive oil
• black pepper

Method

1. Take out the core

   Peel the cassava thickly — the pink layer under the bark comes off too — and pull out the woody cord running down the centre of each piece. It never softens, and finding it at the table is unpleasant.

2. Boil until it splits open

   Boil in salted water for about twenty minutes, until the pieces are tender and starting to crack apart. Cassava goes from hard to done quite suddenly and turns gluey if left much past it.

   20 min

3. Dress it hot

   Warm the onions briefly in the oil, pull them off the heat and add the vinegar and pepper. Pour over the drained cassava while it is still steaming so it drinks the dressing rather than sitting in it.