Maniòcas

Maniòcas

Maniòcas

Root vegetables recipe: a easy and colourful vegetable side dish with typical Brazilian food by the great chefs Helena Rizzo and Daniel Redondo

March 30, 2012

Type of dish

Cuisine

Dietary Consideration

serves for

4

total time

1 HR 20 MIN

ingredients

Baby potato
50 g
White carrot
50 g
Yellow sweet potato
50 g
Pink sweet potato
50 g
Potato
50 g
Taro
50 g
Water yam
50 g
leek
40 g, baby
carrot
40 g, baby
radishe
30 g, baby
beetroot
30 g, baby
Tucupi
250 ml
Coconut milk
250 ml
White truffle oil
20 ml
Extra-virgin olive oil
20 ml
Soya lecithin
3 g
salt
To taste
Sprout
To taste
organic herbs
To taste

Preparation

  • Peel and cut the root vegetables.
  • Plange them “al dente” with salt water.
  • Then stop the cooking process by placing them in a bowl of water with ice cubes.
  • Boil the tucupi with the coconut milk, add the soya lecithin and the white truffle oil.
  • Add further salt if necessary, and place the root vegetables on a tray in the oven with olive oil, roasting them to achieve a crispy texture on the outside.
  • Assemble the dish with pieces of the root vegetables and, with a hand blender, make a foam of the tucupi/coconut milk mixture, and place it around the vegetables.
  • To finish add sprouts and organic herbs.

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