Taro, potatoes and yams are excellent substitutes for manioc. Manioc, which is also called cassava or yucca, is a staple of many South American, African and Asian cuisines. Its mild flavor makes it popular in both sweet and savory dishes. In recipes that call for manioc starch, the closest substitute is tapioca flour, which comes from manioc roots.Continue Reading
Manioc has dense, starchy flesh that remains firm in pan- and deep-fried dishes. Manioc fries are similar to French fries and are extremely popular in South America. White potatoes are an excellent substitute for sliced, fried manioc recipes. Yams are also well-suited for frying, although their flavor is much stronger than that of maniocs.
According to the Purdue University Center for New Crops and Plant Products, the entire manioc plant is edible, but the leaves and roots are toxic unless thoroughly cooked. Manioc is classified as sweet or bitter, a reference to the proportion of toxins a specimen contains. Raw sweet manioc contains tiny amounts of toxic cyanide. However, the bitter variety contains lethal levels of cyanide. Both varieties are safe to eat after they have been thoroughly boiled, baked or fried.
The protein-rich leaves appear in many recipes and are often stuffed like Greek grape leaves. In Africa, a paste of ground, boiled manioc leaves is an important ingredient in meat and fish stews.Learn more about Vegetables
For easy yams, gather 6 yams, 2 garlic cloves (plus 1/2 grated), 1/2 lemon, 1/2 cup grapeseed oil and 3/4 cups olive oil. Also organize 2 eggs, Kosher salt and a pinch of saffron threads. Bake the yams at 400 degrees Fahrenheit for approximately 45 minutes before topping with aioli.Full Answer >
The baked pecan yams recipe from WholeFoodsMarket.com is an excellent recipe for baked yams. It calls for 4 yams, 2 tablespoons of butter, 1/4 cup of orange or pineapple juice, 1 cup of pecans, 1/4 cup of maple syrup and 1/2 teaspoon of cinnamon.Full Answer >
Escarole substitutes include radicchio, borage, mustard greens, curly endive, frisee, spinach and arugula. When choosing a substitute, consider the planned menu. For example, when it is cooked, escarole develops a tenderness and sweet flavor similar to spinach. Raw, frisee or curly endive closely mimic the sharp, slightly bitter flavor.Full Answer >
To make baked potatoes in a slow cooker, begin by cleaning the potatoes and stabbing each one with a fork. Wrap the potatoes in aluminum foil, and fill the slow cooker with the potatoes. Cover the slow cooker, and cook on high for 2 1/2 to four hours.Full Answer >