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Cassava Cream - "Creme de Mandioca"



6 portion(s)

Meat and Kale Mixture

  • 2 cloves garlic
  • 30 g cooking oil, (I use Rice oil)
  • 300 g Rump Steak, Diced
  • 60 g bacon, Diced
  • 40 g water
  • 80 g Kale steams and leaves, (sliced)
  • 1 tbsp vegetable stock (BCB)
  • 2 pinch salt
  • 2 sprigs parsley

Cassava Cooking

  • 900 g Cassava roughly chopped, (skinless and remove the fibers in the middle of it )
  • 750 g water
  • 10 g olive oil
  • 1 pinch salt
  • 2 sprigs spring onion, for garnishing (optional)

Recipe's preparation

  1. 1.  Chop garlic for 3-4 sec on spd 6.5, scrap down the bowl;

    2. Add cooking oil, steak, bacon, kale, 40g water, salt, parsley and the vegetable stock and cook/saute for 15min 95 Degrees spd 1; once finished set aside.

    3. No need to clean the bowl, just add the Cassava, water, olive oil and salt and cook for 20min, Gentle stir settingCounter-clockwise operation Varoma.

    4. Blend the Cassava mixture for 40sec spd 5-7 (depending how creamy you want)

    5. Add the reserved meat and kale mixture and mixt it on spd5 Counter-clockwise operation for 10sec.



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Variation: This recipe can be Vegetarian too, just skip meat and bacon.

Cassava is a very heath root, similar taste of potato. You can find it on Asian Stores at the freezer area.

Garnish with Spring Onion.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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