Ingredients with Measurements:
- 500g cassava root
- 1 liter water
- 1 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon chopped parsley
- 1 tablespoon chopped scallions
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Peel and chop the cassava root into small pieces.
2. In a large pot, bring the water to a boil and add the cassava and salt. Cook for 20-25 minutes or until the cassava is soft.
3. Using a slotted spoon, remove the cassava from the pot and place it in a blender or food processor. Add 1 cup of the cooking water and blend until smooth.
4. In the same pot, heat the butter and olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent.
5. Add the tomatoes, red and green bell peppers, and cook for 5-7 minutes or until the vegetables are soft.
6. Add the cassava puree to the pot and stir well. Cook for another 5-7 minutes or until the mixture thickens.
7. Add the chopped parsley and scallions and stir well.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 215
Fat: 8g
Carbohydrates: 35g
Protein: 3g
Sodium: 410mg
Fiber: 3g
Substitutions for ingredients:
- Cassava root can be substituted with yucca or taro root.
- Butter can be substituted with margarine or coconut oil.
- Olive oil can be substituted with vegetable oil or canola oil.
- Red and green bell peppers can be substituted with any color bell pepper.
Variations:
- Add cooked shrimp or fish to the pirão for a seafood version.
- Add cooked chicken or beef to the pirão for a meat version.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Be careful when blending the cassava as it can be hot.
- Use a slotted spoon to remove the cassava from the pot to avoid excess water in the puree.
- Adjust the seasoning to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the pirão in a bowl with a spoon.
Garnishes:
Garnish with chopped parsley or scallions.
Pairings:
Serve with grilled meat or fish.
Suggested side dishes:
Serve with rice and beans.
Troubleshooting advice:
- If the pirão is too thick, add more water or broth.
- If the pirão is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Wash hands and surfaces thoroughly before and after handling cassava root.
- Cook cassava thoroughly to avoid cyanide poisoning.
Food history:
Pirão de Mandioca is a traditional Brazilian dish made with cassava root. It is commonly served as a side dish with grilled meat or fish.
Flavor profiles:
Pirão de Mandioca has a creamy texture and a slightly sweet and nutty flavor.
Serving suggestions:
Serve the pirão in a bowl with a spoon and garnish with chopped parsley or scallions. Serve with grilled meat or fish and rice and beans.
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Region: Brazilian