Malanga is a root vegetable commonly found in Florida. It's something I grew up eating and nobody makes a better bowl of Crema de Malanga than my momma. It's high in fiber and potassium and rich in flavor, bordering around a potato with dark black walnut accents. Enjoy it fried, roasted, or in soups and stews but always make sure to cook it before you eat it as the raw malanga could pose health risks. Get the BEST malangas no matter where you live from my friends at Tropical Fruit Box tropicalfruitbox.com/ Crema de MalangaYield: 2 Quarts
Ingredients: 4 Cups Malanga, peeled and diced large 1 Quart Milk 2 Tablespoons Olive Oil 4 Cloves Garlic, chopped 1/2 Spanish Onion, sliced Salt and Pepper to taste Method of Preparation: 1. In a medium sized pot add diced malanga and add enough water to cover 2. Bring to a boil and cook until fork tender. Drain 3. Meanwhile in a small pot, heat olive oil and add garlic and onions. Cook until translucent 4. Add milk to garlic and onions and bring to a simmer 5. In a blender add cooked malanga and the milk mixture 6. Blend until smooth, adding more or less milk depending on desired consistency 7. Season with salt and pepper to taste Pro Tip: The traditional topping is just a nice pad of butter on top, allowing it to gently melt before swirling it in. I like to get creative and top it with crunchy chili and onion oil. The possibilities are endless though, so feel free to top with anything that your imagination can dream up!
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AuthorExecutive Chef of Archives
August 2020
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