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SWEET POTATO CREAM WITH CURRY SMOOTHING AND MUSSEL
🇧🇷Brazil
•View in original language
(Português)
0 min(s)
0 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- sweet potato300 g
- mussel200 g
- granola2 unit(s)
- white wine1 ml
- coconut milk1 can(s)
- chopped coriander60 g
- thyme20 g
- clarified fillomanteiga dough sheets2 unit(s)
- Olive oil. to taste
- onion1 unit(s)
- garlic cloves2 unit(s)
- grated coconut100 g
- APPLE1 unit(s)
- leek100 g
- Curry300 g
- salt. to taste
- Ground White Pepper. to taste
- Ground Nutmeg. to taste
- Open the mussels in a pan covered with chopped shallots, thyme and white wine.
- Peel the mussels and save the brains and the resulting broth.
- In a pan with oil, sauté the chopped onion, leek and garlic.
- Then add the roughly chopped apple and the Madras Margão Curry.
- Add the mussels, grated coconut, coconut milk and half of the broth to open the mussels, let it cook on low heat for 10 minutes.
- Season with salt and finish with chopped coriander.
- Roll the previous filling in the fillo dough brushed with clarified butter, forming a samosa shape.
- Finish in the oven at 200ºC for 5 minutes.
- Roast the sweet potatoes in their skin, sprinkled with coarse salt, in the oven at 150ºC for 45 minutes.
- After roasting, the skin is removed and the pulp is brought to the fire with the remaining mussel juice, using the shallot and thyme with which they were opened.
- Let it boil and pass with the magic wand.
- Season with salt and freshly grated Margão Nutmeg.
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