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Crema de Malanga with Garlic Oil

Crema de Malanga with Garlic Oil, is definitely an ode to a simpler time. With just a few simple ingredients malanga is transformed into a bowl of comfort.

Malanga was cure to all tummy troubles in our houses. However this was not just Cuban myth. Malanga is a root vegetable that is high in fiber, potassium and antioxidants. So it is actually a great addition into your diet and weekly dinner rotation.

Malanga, is such a versatile ingredient. It’s one of those vegetables that you can transform into anything you need it to be. You can blend it into this delicious soup. Malanga can be simply roasted with salt and olive oil, made into mashed potatoes, thrown into a Sopa de Pollo or fried into Frituras de Malanga. It has a way of just taking on whatever seasoning or flavor you want to give it.

In this Crema de Malanga recipe we are just adding a little cream and milk along with garlic to make something so delicious. You want to try to buy the malanga on the bigger side. You just want to peel off the skin, and the best way is just to carefully slice the skin off with your knife. Then you can wash off the malanga and cut it into squares.

Things you want to keep in mind, is that Malanga can turn gummy quick. So when you are blending it with the immersion blender, or using your food processor you want to be careful not to over blend. Better to blend a little at a time, then go fast here. If you are using a food processor, it is best to go in batches. You don’t want to over fill the food processor, and again you don’t want the malanga to go gummy on you.

Crema de Malanga

Recipe by Abuela's Counter Course: SoupsCuisine: CubanDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 3 pounds of Malanga (3 large pieces) 

  • 2 cups of whole milk, warm

  • 2 cups of heavy whipping, warm 

  • 8 whole garlic cloves

  • 2 bay leaves 

  • 1 tablespoon of salt 

  • Garlic Oil
  • 1/2 cup of extra virgin olive oil

  • 8-10 garlic cloves, thinly sliced 

  • 2 tablespoons of butter 

Directions

  • In a large pot add malanga, garlic, bay leaves and salt. Cover with water. Turn heat to high and bring to a boil. Boil on medium/ high heat for 30 minutes or until the malanga is completely fork tender. 
  • While the malanga cooks, make the garlic oil by adding the oil, butter and garlic to a sauce pan and cooking for 5-7 minutes on medium/low just until the garlic gets golden. Set it aside. 
  • Drain. Remove the bay leaves. Add the warm milk and cream.  Then using an immersion blender to blend together until the malanga is creamy. If you do not have an immersion blender, then you can blend in batches using a food processor

    Malanga add cream
  • You must be careful not overmix or the malanga can get gummy. 
    malanga blending
  • Serve with some sea salt and a drizzle of the garlic oil. 

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