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Cassava dough for coxinha
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
15 servings
Cris Terra
@cristerra- Ingredients
- Recipe
- Water2 l
- Carrot150 g
- Onion150 g
- Leek100 g
- Blonde to taste
- Cassava500 g
- Butter1 tablespoon
- Wheat flour100 g
- Salt to taste
- Black pepper to taste
- Chives to taste
- Start by making the broth, put the carrots, leek, onion, bay leaf and water in a pan and let it cook slowly for approximately 50 minutes.
- Pass the broth through a sieve to separate the vegetables and leave only the broth. Reserve the broth.
- Peel the butternut squash and cut into small pieces.
- Place the manioc in a pan, add the broth (just until it covers the manioc and reserve the rest of the broth), black pepper and salt.
- Bring to a boil until the manioc is soft and with a little broth (If the manioc has not cooked, add a little more broth).
- Squeeze the manioc while still hot and place in a pan.
- Put the pan on the fire, add the butter and the chopped chives, mix well.
- Add the wheat flour and stir until it unglues from the bottom of the pan.
- Transfer to a large tray, cover with plastic wrap and wait to cool to model the coxinha or the salty you prefer.
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