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Mandioca Cozida (Boiled Cassava)

Introduction: What is Mandioca Cozida?

Mandioca Cozida, also known as boiled cassava, is a traditional dish that is widely consumed in Brazil and other countries in South America. Cassava is a starchy root vegetable that is native to the Amazon region but is now grown in various parts of the world. It is a staple food in many cultures and is commonly used to make flour, chips, and other snacks.

Mandioca Cozida is a simple dish that involves boiling cassava roots in water until they are soft and tender. The dish can be enjoyed as a side dish or as a main course, and it is often served with meat, fish, or vegetables. It is a popular dish among Brazilians and has been a part of their culinary culture for centuries.

How to Cook Mandioca Cozida: Step-by-Step Guide

Cooking Mandioca Cozida is a simple process that requires only a few basic ingredients. Here is a step-by-step guide to cooking this delicious dish:

  1. Start by selecting fresh cassava roots that are free from bruises, cracks, and spots. Peel the outer skin of the cassava and cut it into pieces of equal size.
  2. Rinse the cassava pieces in cold water to remove any dirt or debris.
  3. Place the cassava pieces in a large pot and cover them with water. Add a pinch of salt to the water to enhance the flavor of the dish.
  4. Bring the water to a boil and then reduce the heat to medium-low. Let the cassava simmer for about 20-30 minutes or until it is tender.
  5. Drain the water from the pot and serve the Mandioca Cozida hot with your favorite sauce or seasoning.

Health Benefits of Mandioca Cozida: Nutritious and Gluten-Free

Mandioca Cozida is not only delicious but also nutritious. Cassava is a rich source of carbohydrates, fiber, and vitamins, making it an excellent dietary choice. It is also gluten-free, which makes it a great option for people with celiac disease or gluten intolerance.

Cassava is known to be rich in potassium, which is essential for regulating blood pressure and maintaining heart health. It also contains calcium, iron, and vitamin C, which are important for strong bones, iron absorption, and immune system support. Additionally, the fiber content in cassava helps to promote digestive health and prevent constipation.

In conclusion, Mandioca Cozida is a delicious and healthy dish that is easy to make and can be enjoyed as a side dish or a main course. It is a great option for people who are looking for a gluten-free and nutritious alternative to other starchy foods. So, why not give it a try and experience the wonderful taste of this traditional Brazilian dish?

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Solanine Danger: Discard Boiled Potato Water

Whether baked, roasted, fried, or boiled: potatoes can be prepared in many different ways and they always taste wonderful! However, fans of the tuber should be careful, because the cooking water from the potatoes absolutely belongs in the sink and must not be used any further.

Whether baked, roasted, fried, or boiled: potatoes can be prepared in many different ways and they always taste wonderful! However, fans of the tuber should be careful, because the cooking water from the potatoes absolutely belongs in the sink and must not be used any further.

The solanine content in potatoes can be reduced by up to 80 percent by peeling the tubers. The subsequent cooking reduces the proportion by a further ten percent. Before preparation, green potatoes should generally be sorted out and green areas generously removed. Larger tubers are preferable to smaller ones because the surface-to-volume ratio is better there.

The popular side dish is best stored between four and twelve degrees in a dark and cool place. Storage below four degrees ensures that the starch contained in the potatoes is converted into sugar, which makes them taste sweet. Storage above twelve degrees allows the potatoes to germinate faster.

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Food

Use Easter Eggs: 3 Ideas for Boiled Eggs

Easter is over, boiled eggs are still there? We’ll show you three delicious dishes that you can use to use up Easter eggs so you don’t have to throw anything away.

Recipe: Boiled eggs as a salad with cornichons

How to use six boiled Easter eggs (two servings):

125 g (vegan) yoghurt
1 tbsp (vegan) mayonnaise
2 teaspoons mustard, medium hot
salt and pepper
1 tsp capers
8 gherkins
chives

To taste: a crushed clove of garlic, cayenne pepper

Directions:

Peel the eggs and cut them into slices.
Drain the capers and cut the gherkins into small pieces.
Stir yogurt, mayonnaise, and mustard into a smooth sauce and season with salt and pepper.
Then add the eggs, capers, and gherkins.
Finally, you can use scissors to cut the chives into fine rolls and sprinkle them over the finished salad.

Recipe: Boiled Easter eggs as a vinaigrette for asparagus

With these ingredients and two boiled eggs you can prepare a delicious asparagus dish (two servings):

1 clove of garlic
7 tbsp olive oil
2 tbsp parsley
3 tablespoons balsamic bianco
salt and pepper
750 g green asparagus

How to cook an asparagus vinaigrette with boiled Easter eggs:

Peel the Easter eggs and mash them in a bowl with a fork. Press in the garlic clove and stir the mixture with five tablespoons of olive oil, the parsley and the balsamic vinegar until smooth. Season the mass with salt and pepper.
Cut off the woody ends of the asparagus and peel the bottom third of the spears with the vegetable peeler. Then heat a baking sheet in the preheated oven for five minutes.
Put two tablespoons of olive oil on the baking sheet, place the asparagus side by side on it and season with salt.
Set the oven to 240 degrees top/bottom heat. Let the asparagus roast for a quarter of an hour, turning them twice. Depending on the oven, it may take a few minutes longer.
You can serve the asparagus salad warm or cold: To do this, place the spears next to each other on a plate and pour the egg vinaigrette over them.

Senfeier recipe: Easter eggs as a warm dish

How to use eight boiled Easter eggs (four servings):

2 tablespoons margarine or butter
2 tbsp flour
1/4 l hot vegetable stock
1/4 l hot (plant) milk
3-4 tbsp medium hot mustard
1 tbsp wine vinegar
salt and pepper
2 pinches of sugar

How to cook the mustard party:

Melt the butter in a saucepan, stir in the flour and let the mixture brown slightly. Pour in the broth and milk: make sure you keep stirring to avoid lumps. Allow the sauce to simmer for about two minutes.
Stir the mustard and wine vinegar into the creamy sauce and season with salt, pepper and sugar.
Peel the eggs and add them whole to the sauce.

Your choice when buying eggs

It is known that chickens from conventional farms are often kept in poor conditions. They often only have little space and sometimes no outlet at all. Male chicks are often not reared in the first place but are shredded as soon as they hatch.

But there are also alternatives: If available, it is best to choose brother rooster eggs. These producers renounce the cruel practice, raise the roosters with them and want to show that laying hens can be reared without killing the chicks. Organic eggs also enable the hens and chicks to have a better life: Because in order for their products to be allowed to bear the organic seal, a farmer must comply with strict standards – also when it comes to animal husbandry.

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