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