Oven Vegan

Baked Cassava Purée with Avocado and Turmeric Sauce

Name: Baked Cassava Purée with Avocado and Turmeric Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: 🇪🇸 España
Ingredients: 800g peeled and cubed cassava; 1 freshly grated turmeric (approx. 10g); 1 ripe avocado; 1 juice of 1 lemon; 2 cloves; 1 sprig of thyme; to taste salt and black pepper; 2 tablespoons extra‑virgin olive oil

📍 🇪🇸 España

⏱️Prep: 20 min

🔥Cook: 40 min

⏰Total: 60 min

🍽️4 servings

● Difficulty: Medium

The cassava purée is served like a golden blanket, gleaming with turmeric and an earthy aroma that recalls a freshly planted field. When the avocado sauce—smooth, almost liquid—pours over the base, the lemon adds a citrus spark that cuts the vegetable's richness. The result is a contrast of textures: creamy purée and velvety sauce that melt together in a tropical embrace.

To achieve that balance, the cassava should be baked at 200 °C for 30‑35 min, until the skin becomes crisp and the interior falls apart with a fork. After removing it, let it rest for five minutes before mashing it with a potato ricer or fork, adding a tablespoon of butter and a splash of milk to reach the desired consistency. The turmeric, lightly toasted beforehand, is folded in while the cassava is still hot, ensuring its color and flavor are distributed evenly.

The avocado sauce is made by blending the ripe fruit with lemon juice, a finely chopped garlic clove, salt and a pinch of black pepper. Whisking creates a silky cream that can be thinned with a little water to achieve the perfect texture. This sauce not only provides a refreshing contrast but also supplies healthy fats that complement the purée’s density.

To serve, place a generous mound of purée in the center of the plate, top with the avocado sauce and, optionally, sprinkle fresh cilantro or parsley for color and freshness. A drizzle of extra‑virgin olive oil over the sauce enhances the shine and adds an extra aromatic layer.

This combination, typical of Venezuelan cuisine but with an international twist, is ideal alongside grilled fish, garlic shrimp, or even as a vegetarian main course. The blend of flavors and textures makes each bite an experience that transcends the everyday, reminding us of the richness of Latin gastronomy and its ability to reinvent itself with simple, accessible ingredients.

🛒 Ingredients

4 servings

800g peeled and cubed cassava
1 freshly grated turmeric (approx. 10g)
1 ripe avocado
1 juice of 1 lemon
2 cloves
1 sprig of thyme
to taste salt and black pepper
2 tablespoons extra‑virgin olive oil

👨‍🍳 Step-by-step instructions

Step 1: Preheat the oven to 200 °C. Spread the cubed cassava on a baking sheet lined with parchment paper, sprinkle with turmeric, cloves, and thyme. Drizzle with one tablespoon of oil and season with salt and pepper. Roast for 30 min, turning halfway through so the surface dries and a golden crust forms, activating the Maillard reaction.
Step 2: While the cassava cooks, prepare the sauce. In a blender, combine the avocado, lemon juice, the remaining oil, salt and pepper until a homogeneous cream forms. If the mixture is too thick, add a splash of cold water to lighten the emulsion.
Step 3: When the cassava is tender, remove the sheet and let it rest for 5 min. Use a potato ricer to mash it until smooth. Serve in deep plates, drizzle the avocado sauce over the top and garnish with a sprig of thyme.

💡 Chef's tip

The key is not to overload the cassava with oil before baking; the light coating that forms at 200 °C allows it to caramelize without burning. When blending the avocado, adding a little cold water reduces viscosity and helps create a stable emulsion, preventing the sauce from separating as it rests.

Baked Cassava Purée with Avocado and Turmeric Sauce

🛒 Ingredients

👨‍🍳 Step-by-step instructions

💡 Chef's tip

⭐ Have you tried this recipe?

🍽️ More 🇪🇸 España recipes