Cassava, also known as yuca, is super common in Latin American and Caribbean cuisines and is a great source of vitamin C, potassium, and fiber. “This starchy vegetable has been used around the globe for centuries,” says Feller. “In fact, it’s a resistant starch, meaning it has probiotic properties and may be supportive of gut health. It’s gaining popularity as people are looking for new and interesting starchy vegetables to eat.” On a recent trip to Tobago, Feller says she had an incredible gratin made with cassava and other root vegetables. Um, yes please.

Try it: You can use cassava like you can potatoes: mashed, pureed, in soups and stews, boiled, steamed, etc. You can also oven fry it to make cassava fries (although, unlike a potato, you’ll want to remove the skins).