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heart of palm fricassee
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Com Sal
@comsalecarinho- Ingredients
- Recipe
- Cassava500 g
- Corn*300 g
- Coconut milk** (200ml bottle)1 unit(s)
- Chopped palm heart (glass)1 unit(s)
- Tomato4 unit(s)
- Pea*300 g
- Tomato extract (140g box)1 unit(s)
- Straw Potato (110g pack)1 unit(s)
- Start by cooking the cassava in the pressure cooker for 30 minutes.
- For the stuffing: sauté a little chopped onion until golden, add the diced tomato, season with salt and black pepper, stir well and sauté for 2 minutes. Add the pea, the chopped hearts of palm, the tomato paste and the same measure as the tomato paste box of water. Add another pinch of salt and black pepper, stir well and let it cook for 10 minutes, stirring occasionally so it doesn't stick. Taste, adjust seasoning if necessary (it's delicious if you add a handful of basil) and spread on a large baking sheet.
- Returning to the cream: beat the coconut milk, corn and cassava in the blender until it becomes a cream. Season with salt, pepper and nutmeg. Spread over the filling and bake for 20 minutes (200°).
- Remove from the oven, cover with potato straw and serve!
- *to make it more practical, you can use those in a frozen bag. The measure is exactly 1 sachet (300g). ** if you don't like the taste of coconut milk in savory recipes, use 200ml of your favorite milk or 1 box of cream.
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