Cassava Cream

Ingredients

1,5 kg of cooked manioc
50g chopped onion
15g minced garlic
50ml of oil
400ml water
2 tablespoons of chopped parsley
1 tablespoon chopped chives
1 box (200g) of Embaré Culinary Mix
Salt and pepper to taste

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Preparation

1

Place the oil, garlic and onion in the pan and bring to a boil.

2

Let it brown and then add salt and pepper.

3

Add the mashed manioc, the water and bring to a boil mixing with a spoon.

4

Add the cooking mixture, mix well and simmer over low heat for another 1 minute.

5

Turn off the heat and serve hot.

10 minutes

6 courses

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