Whipped Malanga Puree with Brown Garlic Butter (Pure De Malanga)
- admin81566
- 3 days ago
- 2 min read
Whenever I’ve tried to describe malanga to someone in the past, it’s usually limited to: “well, it’s kind of like a potato.” Do you like potatoes? If you don’t…I just, I don’t know what to do with that. But if you do, think of malanga as potato’s long, thin cousin (because we all have one). It’s a starchy root vegetable with a good deal of nutritional value and a lot of digestive benefits. In Cuban cuisine, this style of puree is typical for a lunch meal and would commonly be eaten for lunch with an egg over-medium on top.
Ingredients
33 oz Malanga peeled and sliced into 1.5" slices
Salted water for boiling
3 tbsp butter
3 garlic cloves
3/4 cup 2% milk warmed
1 tbsp cream cheese optional
1/2 tsp salt
1/8 tsp black pepper
Instructions
Bring a pot of salted water to a boil. Add in the malanga slices. Bring back to a boil and cook for 15 minutes, or until the malanga is fork tender.
While the malanga is cooking, add the butter and whole garlic cloves to a pan and sauté on medium-low heat until the butter is slightly browned, and the garlic is tender (about ten minutes). Discard the garlic cloves.
When the malanga is done, drain all but 1/2 cup of the water the malanga was boiled in. Add in the butter, milk, cream cheese, salt, and black pepper. With an electric mixer or blender, puree the malanga mixture until completely smooth. Because of the nature of the malanga, we are looking for a true puree - not a "mashed" texture
Taste the puree and adjust the salt as necessary.
Enjoy!