Thursday, July 05, 2012


1 medium-large (approximately 1 pound) cassava root (yuca, manioc)
1 small onion, diced
4 strips of organic, nitrate/nitrite free bacon, diced
1/2 teaspoon salt (or more to taste)
1/2 teaspoon rubbed sage
1/4 teaspoon freshly ground black pepper

Peel the cassava with a potato peeler and dice into small (1/2 inch) pieces. Place diced cassava in a pan of cold water and bring to a simmer, cooking until not quite done and still firm, 3-4 minutes. Strain and set aside. Cook the diced bacon on medium heat until the fat is rendered and the bacon is crispy. Strain the bacon out of the pan and reserve. Cook the diced onion in the bacon fat until softened, about 4 minutes. Add the partially cooked cassava, 1/2 teaspoon salt, 1/2 teaspoon rubbed sage and 1/4 teaspoon pepper to the pan and sauté until fully cooked and browned on the outside. Approximately 10 minutes. (Add a little bit of water if the mixture sticks too much.) Remove from the heat and cover to keep warm.

bacon recipe courtesy of: Lea, Paleo Spirit, February 13, 2012