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Manioc au four (mandioca al horno): recipe illustration
Everyday meals

Manioc au four (mandioca al horno)

Tender cassava pieces, soft inside and golden outside, flavoured with butter and garlic. It is a starchy side dish typical of Paraguayan cooking, a good alternative to potatoes.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

547 kcal per serving

Protein
3.6 g
Carbohydrates
91.6 g
of which sugars
4.5 g
Fat
17.3 g
of which saturated fat
11.3 g
Fiber
4.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 200 °C.
  2. Peel the cassava, cut it into 6 to 8 cm pieces and remove the hard central fibre if there is one.
  3. Boil them in salted water for 15 minutes, until just tender. Drain them.
  4. Crush the garlic with the melted butter, salt and pepper.
  5. Place the cassava pieces in an oiled dish, spoon over the garlic butter and toss to coat well.
  6. Bake for 25 minutes, until the surface is golden and crisp.
  7. Sprinkle with chopped parsley and serve hot.

Variations and tips

Herb version. Add a pinch of thyme or rosemary to the butter for a stronger aroma.

More ideas

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Original Ecomely recipe.