An exquisite combination of flavors on a vegetarian dish that will undoubtedly surprise you. Follow the step by step of this easy recipe and learn to prepare a delicious cassava puree with leek and nuts.
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make cassava with leek and nuts: |
| 2 pieces of cassava Moscada ½ cup of chopped nuts |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled |
Ingredients to make cassava with leek and nuts:
1. For this vegetarian recipe with cassava, the first step will be to peel the tuber. Eliminate the thick brown layer and the first layer of white pulp. Cassava is toxic, but when eliminating the skin the harmful health toxins are discarded.
2. Then cut the pieces of cassava into slices and each slice in half. Eliminate the darkest central part and boil in a saucepan with plenty of water and a pinch of salt. Leave on the fire about 30 minutes until the cassava starts to break and be a band.
3. apart, place the margarine in a pan and sauté the leek, perviously chopped in small pieces. When they begin to brown, incorporate a tablespoons of cassava cooking water into the pan. Continue cooking a few more minutes, book.
4. Drain the cassava once ready and reserve the cooking water.
5. To make cassava puree, crush the tuberculo with cream, milk and spices. Then incorporate this puree into the pan and mix virtually until everything is mixed uniformly. It can be done on the fire. Add the necessary amount of water, from the cooking of cassava, to soften the puree.
6. Finally, serve the cassava and leek puree sprinkling the chopped nuts above and enjoy. You can accompany this delicious puree with tandoori mushrooms and present an incredible main dish. And remember that you can learn more details about this and other vegan and vegetarian recipes in my blog target = _blank rel = nofollowcocin with green light.
Trick: avoid the use of olive oil since it would eclipse the flavor of cassava
