Peel the cassava and cut into large pieces (approx. 10 cm). Cook like potatoes in plenty of water, but without salt, until soft and drain. The roots disintegrate a bit from the middle when they are cooked. Peel and squeeze the garlic, sweat lightly in olive oil, do not brown! Deglaze with the juice of the orange and lime. Season to taste with salt. Pour over the warm cassava pieces and serve immediately. Note: The sweet cassava roots are available in many Asian shops. I have never had bitter roots before, i. H. with a lot of hydrogen cyanide, caught and therefore didn`t need to change the water.
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