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manioc puree


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Tempo de preparo

15 min(s)


3 servings

Jean Marcos

  • Ingredients
  • Recipe
  • Cassava600 g
  • Sour cream1 cup
  • Margarine2 tablespoon
  • Salt and chopped parsley1 to taste
  • Water800 ml
  1. I started by peeling the manioc and then put it with water to cook. Until they are soft.
  2. Then remove them from the water and knead well.
  3. Now in the pan I put the mashed manioc. Sour cream and margarine and salt. Mix everything very well over low heat.
  4. As soon as the puree thickens, I put chopped parsley on top and serve.

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