Preheat the oven to 220 °C (200 °C fan) and get a baking tray ready. Peel the cassava completely and cut it into even fries.
Parboil the cassava briefly in water until slightly soft. Drain well and let the steam escape for a moment.
Toss the cassava fries in the olive oil and spread them out on the baking tray with a little space between them. Bake at 220 °C for 20–25 min, until golden brown on the outside.
Stir the cashew butter, truffle oil, garlic powder and a little water into a smooth, creamy dip. Add a little more water if needed.
Turn the fries once towards the end of the baking time so they brown evenly. Take them out of the oven as soon as the edges are crispy.
Serve the cassava fries hot with the truffle dip. If you like, straight from the oven to the table.
Good to know
Golden brown outside, soft inside – that's exactly how good oven fries should be. Add a creamy dip that rounds the whole thing off nicely.
Swaps
Cashew butter → white almond butter (provides vitamin E and unsaturated fats); truffle oil → extra virgin olive oil (more monounsaturated fats); olive oil → avocado oil (stable at high heat, mostly unsaturated fats); garlic powder → fresh garlic (provides natural plant compounds)
Allergens
Contains tree nuts from the cashew butter. For children, only serve well cooked, and during pregnancy the recipe is no concern with cleanly prepared, fully cooked cassava.
