Everyday meals
Gratin de manioc
Slices of cassava cooked in garlic-scented cream, then baked with cheese until a golden crust forms. A generous, tender and melting dish that goes wonderfully with grilled meat or fish.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Nutrition facts
818 kcal per serving
- Protein
- 15.9 g
- Carbohydrates
- 93.4 g
- of which sugars
- 6.3 g
- Fat
- 40.9 g
- of which saturated fat
- 27 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Preheat the oven to 180 °C. Butter a gratin dish.
- Peel the cassava, cut it in half lengthways to remove the fibrous core if it is tough, then slice it thinly, about 5 mm.
- Cook the cassava slices in a pan of salted water for 10 to 12 minutes, until a knife blade goes through them easily. Drain them.
- Crush the garlic and mix it with the crème fraîche, salt, pepper and nutmeg.
- Arrange half the cassava slices in the dish, spoon over some of the cream, then repeat with the rest, finishing with the cream.
- Sprinkle with grated cheese and bake for 25 to 30 minutes, until the top is golden and bubbling. Let it rest for 5 minutes before serving.
Variations and tips
Light version. Replace the crème fraîche with semi-skimmed milk and reduce the cheese to 80 g, adding a pinch of cornflour to the milk to bind it.
More ideas
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St. Helena
St. Helena
St. Helena
St. Helena
St. Helena
St. Helena
St. Helena
St. Helena
Original Ecomely recipe.