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Grate the beetroot in a finer grater and then extract most of the liquid from it. To remove the liquid you can squeeze the grated beetroot in a sieve or use a voile
Add the butter and beetroot to the skillet and let it cook on low heat for approximately 10 minutes, stirring occasionally.
If you want to flambé, throw the cachaça and let the fire help in the evaporation of the alcohol.
Add the manioc flour, salt and black pepper and keep on low heat to bring the flour to the point of your preference.
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