Name: Cassava consommé
Ingredients: 2 Units of Mandioquinha (Baroa Potato); 1/2 Units of Red Onions; 4 Units of Garlic; 4 Pinches of Salt; 1 Pinch of Black Pepper; 1 Unit of Bay Leaf; 1/2 Cups of Ricotta Cheese; 4 Tablespoons of Scallions; 500 Milliliters of Water; 1 Tablespoon of Butter

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mombellicamila

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Translated from Portuguese (Brazil)

Author:

Camila Mombelli

Yield:

Portions

Ingredients list

Yield:

Portions

of Mandioquinha (Baroa Potato) 100.0%

1/2

of Red Onions 100.0%

of Garlic 100.0%

of Salt 100.0%

of Black Pepper 100.0%

of Bay Leaf 100.0%

1/2

of Ricotta Cheese 100.0%

of Scallions 100.0%

500

of Water 100.0%

of Butter 100.0%

Preparation method

1. In a saucepan, sauté the chopped onion and crushed garlic in butter, add the yucca, season with salt and pepper and leave to cook.

Red Onions (1/2 Units) Garlic (4 Units) Mandioquinha (Baroa Potato) (2 Units) Salt (4 Pinches) Black Pepper (1 Pinch) Butter (1 Tablespoon)

2. When the yucca is sautéed, add the bay leaf and cover with water and cook until the yucca begins to fall apart.

Bay Leaf (1 Unit) Water (500 Milliliters)

3. When cooked, blend with a mixer and add the ricotta and chopped chives on top

Ricotta Cheese (1/2 Cups) Scallions (4 Tablespoons)

Created on 03/16/2023.
Last updated on 08/23/2025.

Overall rating:

Translated from Portuguese (Brazil)

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