Cassava Cream with Parma Crisp

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Cassava Cream with Parma Crisp

Name: Cassava Cream with Parma Crisp
Prep time: 1 h
Total time: 1 h
Yield: 3 Porções
Ingredients: 3 unit(s) Garlic Cloves; 2 tablespoon Olive oil; 4 unit(s) Mandioquinha (baroa potato); 500 ml Vegetable broth; to taste Salt, parsley and pepper; 1/2 cup Gouda, Kingdom or Parmesan cheese; 4 unit(s) Parma ham or sliced bacon; 100 ml Sour cream

🇧🇷Brazil

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View in original language

(Português)

1 hour(s)

3 servings

Tati Romano

@panelaterapia

Ingredients
Recipe

Garlic Cloves3 unit(s)
Olive oil2 tablespoon
Mandioquinha (baroa potato)4 unit(s)
Vegetable broth500 ml
Salt, parsley and pepper to taste
Gouda, Kingdom or Parmesan cheese1/2 cup
Parma ham or sliced bacon4 unit(s)
Sour cream100 ml

Brown the ham in a non-stick skillet. It is not necessary to use any fat. Remove and keep on paper towels.
Sauté the garlic in the oil, add the manioc and mix well. Cover with the vegetable broth and bring to a boil. Keep on low heat until the cassava is very soft.
Beat the cream using a mixer or blender, or if you want a more rustic texture, just mash the manioc. Add the cream and cheese and mix.
Adjust the salt and add black pepper and parsley to taste. When serving, place the pieces of parma on top.

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Cassava Cream with Parma Crisp

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