Whipped Malanga Puree With Brown Garlic Butter
This Cuban dish is a smooth puree with a touch of brown garlic butter. It makes a tasty side dish for many entrees, particularly beef dishes, but can also be served simply with a fried egg 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 saute 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!