Malanga Taro Root Mash |English| скачать в хорошем качестве

Malanga Taro Root Mash |English|

#puertorico #comidapuertorriqueña #comidacriolla | Today, Taro root mashed with bacon #EVITA|BILINGUAL INTERACTIVE VIDEO RECIPES| SUBSCRIBE LIKE, SHARE, and ACTIVATE NOTIFICATIONS. BE A PART OF THE EVITA FAMILY IN OUR FACEBOOK GROUP|FOLLOW ME ON SOCIAL MEDIA: Facebook:   / eva.suarez.9   Instagram: @evitas_cookingrhythm Instagram: @evita1972 PINTEREST: @evita92 Twitter: @evita72 Mailing Address: Evita Cooking At The Rhythm of My Heart P.O. Box 352 Tangerine, FL 32777 Produced by Evita Cooking At the Rhythm of My Heart, Copyright © 2020 All rights reserved. All embeds must link to Evita Cooking At the Rhythm of My Heart's channel. No editorial excerpts without permission. Recipe Copyright © 2020 All rights reserved. Written, developed, and tested by Eva Suarez for Evita At The Rhythm of My Heart, LLC Recipe: 2lbs. Malanga/Taro Root; peeled and cubed 1 Tbs. salt 2Tbs. unsalted butter 2 Tbs garlic paste 1/4 tsp. freshly ground black pepper additional salt to adjust seasoning ----Cook and boil malanga root in enough water to cover. Add 1 Tbs. salt to the water. Cook for 10-12 minutes or until the malanga is fork-tender. Using a masher or ricer; mash well to desired consistency. Add butter, garlic paste, black pepper, and salt if needed to adjust the seasoning. 4 oz. smoked bacon (slab) small diced or cubed 2 shallots thinly sliced ----Place bacon in cast iron skillet cook and render bacon until golden brown and crispy. Remove from heat and set aside. Drain skillet of excess bacon fat. Add shallots to the skillet to cook until crispy and golden brown and caramelized. Set aside. Once bacon and shallots are crispy and browned add to malanga mash and mix well. Serve hot as a side dish for chicken, biftec (cubed steak), Camarones al ajillo, etc.