Preparation

In a deep pan, boil the water and dissolve the Vegetable Broth cube

Add the cassava and cook over medium heat with the pan half covered for 15 minutes, or until tender. Wait for it to warm, transfer the blender to the glass and blend for 5 minutes, or until smooth. Return the mixture to the pan and set aside.

In a skillet with a drizzle of olive oil, saute the leeks over high heat for 3 minutes, or until lightly browned.

Remove from heat, add the leek stew to the reserved manioc cream and add the green smell.

Cook over medium heat, with the pan half covered, for 2 minutes, until heated. Remove from heat and serve.

Ingredients

  • 1 liter of water
  • 2 Kitano Vegetable Broth Cubes (preferably homemade broth)
  • 600 grams of peeled and chopped cassava
  • 1 small leek stalk
  • 2 tablespoons chopped green scent