Cassava Puree with Gorgonzola
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In a pan put the water and the cassava and take it to the stove to cook.
For 25 minutes.
Drain the water and pass the manioc through the juicer or with the help of the fork, mash the manioc.
Return the squeezed cassava to the fire and add the other ingredients. Mix all ingredients well.
The gorgonzola has to melt into the puree.
Remove from heat and serve immediately. You can sprinkle some parsley in the puree as well.
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