EasyMade with care. Brazilian · Pressure cooker
Butter cassava
Cassava, also called aipim or macaxeira in Brazil: a simple pressure cooked side. Use peeled sweet cassava; the estimate includes natural pressure release.
What we'll need
- 500 g peeled sweet cassava
- 25 g butter
- ½ teaspoon salt
- 1 tablespoon chopped parsley
1 cup = 240 ml. Measurements follow the original recipe.
Serves 3 people.
Contains: Milk.
Here's how it's done.
Prepare the pieces.
Wash peeled cassava and cut into pieces about 6 cm long. Place in the pressure cooker, cover with water and add salt.
Pressure cook.
Close correctly and heat. Once pressure builds, lower heat and cook for 10 minutes. Turn off when time is up.
Wait and check.
Wait for all pressure to release naturally, without forcing the lid. Open and test with a fork: pieces should be very tender. If needed, finish uncovered with enough water.
Drain and remove fibers.
Lift out with a slotted spoon and discard cooking water. Split pieces with a fork and remove the tough central fiber. Transfer to a serving dish.
Finish with butter.
Spread butter over hot cassava. Fold gently until melted, sprinkle parsley and serve. Taste before adjusting salt.
About this recipe and its sources
Pressure cooked sweet cassava. We simplified the source's butter topping, omitting honey and nuts. Check tenderness after natural pressure release.
Recipe adapted by Ponto. Sources checked on 17/09/2026 :
Times are approximate. AI generated images illustrate the steps; check quantities in the ingredient list.