Rosemary cassava gratin
Whether it’s roasted or deep-fried until crisp, cassava is greatly comforting, but its starchiness shines equally well when smothered in a cheesy sauce, as in this gratin. To cut down on prep time, look for ready-peeled cassava on the frozen aisle of most Asian food shops. You could also swap the cassava for other root vegetables, such as parsnips, potatoes or swedes
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