I just got out of the broccoli phase and I’m in a super cassava phase! I have one of these, every now and then I get carried away with something and I always want to do it (and eat it)! I always make potatoes like this, but I confess that the cassava turned out really well!
You will need:
– 3 mandioquinhas cut into thick slices;
– 1/2 cup of cottage cheese (I used light);
– 2 spoons of lemon juice;
– 1/3 cup of parmesan cheese;
– seasonings (whatever you like);
– 3 tablespoons of milk.
I cooked the mandioquinhas in water and salt for 6 minutes. I drained it and placed it in a refractory greased with butter. I mixed the cream cheese, milk, parmesan cheese, lemon juice, a few basil leaves and fresh thyme, seasoned with salt and freshly ground white pepper. I poured the mixture over the cassava, sprinkled more grated cheese and put it in the oven to brown. Served with grilled fish fillet, rice and green salad.
A delicious recipe, the cream is slightly acidic and combines perfectly with the sweetness of the cassava! You can make it with any tender vegetable. Regarding the title of this post, I wanted to tell some people that I’m just an amateur cook, so I don’t intend to create haute cuisine. I make everyday food with love and respect for the act of eating (got the message?).
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