I hope you have enjoyed those Collard Greens à la Mineira and also the Garlic Roasted Pork Loin with Wine Sauce as much as I did.

As promised yesterday, today I am bringing to you another Brazilian recipe to complete the trilogy for a divine meal — no less than the recipe for Cheesy Mashed Cassava with Coconut Milk and Cilantro!

Cassava (a.k.a yuca or manioc) is such a versatile root that besides being prepared mashed, can be also made into fries, chips, cakes, breads, casseroles, tapioca pudding, flan, flour, and even beverages, among other dishes.  It can be easily found not only in supermarkets in Central and South America and Africa, but now also in supermarkets in the United States.  In Latin supermarkets, it is available both fresh and frozen.  In regular markets, it is often available fresh in the roots section of the produce aisle.

It is indeed a delicious alternative to potatoes.  Those who must consume a gluten-free diet can benefit immensely from its flour.  Give it a try to experience its wonders.

I am a big fan!  Well,  you’ll find out exactly why.

 

Mashed Cassava

Serves 4

Segment: Brazilian cuisine

2 pounds (about 1 kg) fresh or frozen cassava, peeled

1-1/2 cup coconut milk, heated

1-1/2 tablespoon garlic powder

2 teaspoons chicken flavored bouillon (powder)

1 1/4 tablespoon salt, divided

Pepper to taste

1 cup shredded mozzarela cheese

1/2 cup fresh cilantro, chopped

Directions:

In a large pan, place the cassava, cover it with water, add 1 tablespoon salt, and bring to a boil.

Let cook until soft enough to be pierced with a fork easily without force (about 30 minutes).

Remove from the pan with a slotted spoon. Let cool just enough to be handled without burning, but still slightly warm. Split in the middle to remove the stem.

Place in large bowl, mash with a potato masher, add the warm coconut milk, and stir until mixture is homogeneous and creamy.  Then, add garlic powder, chicken bouillon powder, 1/4 tablespoon salt, pepper, and the cheese.  Stir well.  Before serving, stir in the cilantro.

Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving and add the cilantro.

Have a great weekend!

___________________________________________________________________________

Receita em Português:

Purê de Macaxeira ou Aipim com Queijo, Leite de Coco e Coentro

Rendimento: 4 pessoas

Ingredientes:

1 kg macaxeira ou aipim, descascada

1 1/2 copo de leite de coco, quente

1 1/2 colher de sopa de alho em pó (opcional)

2 colheres de chá de caldo de galinha knorr em pó

1 1/4 colher de sopa de sal, dividido para ser usado em 2 etapas diferentes

Pimenta moída a gosto

1 copo de queijo mussarela, ralado

1/2 copo de coentro, picado

Modo de Preparo:

Numa panela grande, ponha a macaxeira ou aipim, cubra com água fria, adicione 1 colher de sopa de sal, e deixe levantar fervura.

Cozinhe até que a macaxeira ou aipim fique macia ( aproximadamente 30 minutos).

Remova da panela. Deixe esfriar o suficiente para retirar os talos sem se queimar (ver fotos acima na versão inglesa da receita).

Machuque a macaxeira cozida , acrescente o leite de coco quente, mexendo bem até obter uma mistura homogênea e cremosa. Adicione os temperos (1/4 colher de sopa de sal, alho em pó, caldo de galinha em pó, pimenta moída) e o queijo. Misture bem. Antes de servir, acrescente o coentro e mexa.

OBS: O purê pronto pode ser coberto e refrigerado por até 3 dias (sem o coentro). Antes de servir, aqueça e adicione o coentro.

Um bom fim de semana para você!

___________________________________________________________________________