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Manioca Butter Bean Paste with roasted carrots and parsley oil

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Manioca Butter Bean Paste with roasted carrots and parsley oil

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Tempo de preparo

1 hour(s)


4 servings

Luiza Faria

  • Ingredients
  • Recipe
  • Manioca Butter Beans1 cup
  • Water for soaking3 cup
  • Bay leaves2 unit(s)
  • Salt2 teaspoon
  • Water6 cup
  • Lemon Juice2 tablespoon
  • Nutmeg to taste
  • Olive oil2 tablespoon
  • Salt to taste
  • Black pepper to taste
  • Carrot4 unit(s)
  • Olive oil1 tablespoon
  • Vegan butter (optional)1 tablespoon
  • Garlic cloves2 unit(s)
  • Thyme to taste
  • Salt to taste
  • White wine120 ml
  • Zatar (optional)1 teaspoon
  • Olive oil1 cup
  • Parsley bunch1 unit(s)
  • Pomegranate Seeds (optional) to taste
  1. Bean paste: start by soaking the Manteiguinha Manioca beans for at least 12 hours. After the time, drain the beans and discard the water.
  2. In a pressure cooker, add the soaked beans, bay leaves, salt and 6 cups of water. Cook for 15 minutes after you get pressure. If you prefer to cook in a conventional pot, cook until the beans are very soft.
  3. In a processor/blender, add the cooked Manteiguinha Manioca Beans (without the cooking water), juice of 1/2 lemon, nutmeg, olive oil, salt and black pepper. Beat everything until you form a very smooth paste. If needed, add 1-3 tablespoons of the bean cooking water. Reserve.
  4. Roasted Carrots: Peel the carrots and cut them in half and then in half again.
  5. In a pan, add the olive oil and vegan butter. Add the carrots, thyme, garlic cloves and salt. Let it brown without stirring.
  6. When the carrots are browned on all sides, add 1/2 cup of white wine and deglaze the pan to soak up any flavor left at the bottom. When the wine reduces, turn off the heat and sprinkle with zatar (optional). Reserve.
  7. Parsley oil: In a blender, add the oil and the leaves of 1 bunch of parsley. Hit a lot.
  8. Strain the oil with a voile or a clean dish towel, so that the oil is very smooth and without any pieces of parsley. Reserve.
  9. For assembly, place the bean paste on a plate and make a shallow hole in the center. In this hole, place the carrots with one more pinch of zatar. Add the parsley oil around the bean paste and also a little over the carrots. Finish with pomegranate seeds (optional).

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