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Mandioquinha, also called batata-baroa, is a pale yellow root with a sweet, almost celery-like flavor that Brazilians whip into a famously silky purée. It is too starchy for keto, but a blend of cauliflower and celery root comes remarkably close. Butter and cream do the rest.
Per serving: 157 calories · 4.9 g net carbs · 4 g protein · 14 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 4 cups cauliflower florets
- 1 small piece celery root (celeriac) peeled and cubed
- 3 tablespoons butter
- 3 tablespoons heavy cream
- 2 tablespoons finely grated Parmesan (optional)
- 3/4 teaspoon salt
- Pinch of ground white or black pepper
Instructions
- Put the cauliflower and celery root in a saucepan, cover with salted water and boil until both are very tender, 15 to 18 minutes.
- Drain well, then return the vegetables to the hot pan over low heat for 1 to 2 minutes, stirring, to steam off excess water.
- Transfer to a blender or food processor with the butter, cream, Parmesan if using, salt and pepper.
- Blend until completely smooth and silky, scraping down the sides once or twice. Taste and adjust the seasoning. Serve hot.
Notes
Nutrition
About This Dish
Mandioquinha goes by several names in Brazil, including batata-baroa, batata-salsa and mandioquinha-salsa, depending on the region. It is native to the Andes and belongs to the same plant family as carrots, parsley and celery, which explains its flavor. In Brazil it is grown in cooler highland areas of the South and Southeast, including Paraná. Because it is soft and easy to digest, it is a traditional first food for babies and a comfort food for anyone feeling unwell. Besides purée, Brazilians use it in soups, fritters and creamy fillings.
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 8: Vegetables & Sides (Iguaçu Falls). See all Brazilian recipes