- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 635 kcal
Quick summary
“Cassava puree with coalho cheese combines the velvety texture of cassava mashed with butter and milk with the elastic melting of grated coalho cheese. A typical Northeastern Brazilian recipe, rich and bold in flavor for the table.”
What you need to know
- Cooking for 30 minutes in salted water softens the cassava until it falls apart, making it easier to remove the central fiber.
- Passing through the processor or blender transforms the cooked root into a silky puree free of lumps.
- The grated queijo coalho melted in the final minutes over low heat creates elastic strings and adds toasted notes.
Ingredients
Main
- 1 kg of peeled cassava, cut into pieces
- 200 g of grated queijo coalho
- 1/2 cup milk
- 2 tablespoons butter
- Salt to taste
Instructions
Principal
- Place the cassava pieces in a pot with water and a pinch of salt. Cook until they are very soft, about 30 minutes.
- Drain the cassava and place in a blender or food processor.
- Add the milk and butter to the cassava and beat until you get a smooth and creamy puree.
- Transfer the puree to a pan and place over low heat.
- Add the grated queijo coalho to the puree and mix well.
- Season with salt to taste and continue stirring for about 5 minutes, until the cheese melts.
- Turn off the heat and serve the mashed potatoes hot, accompanied by meats or as a main dish.
Chef's tips
- Remove the central fibrous cord from each piece of cooked cassava before putting it in the food processor.
- Add the warm milk little by little in the blender to help the blades spin without straining the appliance motor.
- Keep the heat very low and stir constantly with a spatula when adding the coalho cheese so it doesn't burn.
Variations
- Add 1 medium onion chopped and sautéed in clarified butter to the puree before incorporating the coalho cheese.
- Add 1 teaspoon of chopped seedless pimenta-de-cheiro to perfume without adding heat.
- Transfer to a baking dish, cover with extra slices of coalho cheese, and brown in the oven at 200°C for 10 minutes.
Substitutions
- Fresh cassava (manioc/yuca) can be replaced with previously peeled frozen cassava.
- Coalho cheese can be replaced by coarsely grated meia cura cheese or grated mozzarella cheese.
- Regular milk butter can be swapped for clarified butter to intensify the regional essence.
How to store
Store leftovers in an airtight container in the refrigerator for up to 3 days. As cassava hardens in the cold, add 3 to 4 tablespoons of hot milk when reheating in the pan over low heat, stirring vigorously with a wooden spoon.
Can it be frozen?
It freezes very well for up to 60 days in the freezer in suitable containers. When reheating in the pan after thawing in the refrigerator, stir continuously over low heat with a little milk so that the cheese and cassava fuse again.
What to serve with
It is the definitive traditional side dish for grilled carne de sol, roasted beef ribs, pork leg, or pot roast. To drink, it pairs perfectly with a very cold pilsner beer or regional cashew soda.
Frequently asked questions
What is the difference between aipim, mandioca, and macaxeira?
These are regional names for the same species of mild cassava suitable for table cooking without toxicity.
Does queijo coalho melt completely in the puree?
The coalho cheese softens and forms tasty elastic strands without melting completely, maintaining its characteristic texture.
The puree became heavy in the blender, how to proceed?
Add 2 more tablespoons of warm milk and beat in small portions so as not to lock the appliance blades.
How to choose cassava at the market to ensure it cooks soft?
Prefer roots with skin that peels off easily, uniform white or yellow core, and without dark spots or grayish rings.
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