Taro cream
- 3 to 4 medium taros
1 small onion
2 or 3 cloves of garlic
1/2 cup milk (optional)
1 to 2 cups of water (in which you boil the taro)
1/2 teaspoon of salt
1/4 teaspoon pepper (optional)
1 tablespoon of oil (olive)
Grated cheese to taste
Chopped chives
Chopped ham
Finally, it's taro cream, a classic starter on typical Cuban menus, the queen of Cuban creams. Very consistent and digestive, this malanga cream is undoubtedly one of the essential dishes in the country's cuisine.
Preparation:
Peel the taro and cut it into small, finger-wide pieces. Place them in a pot with water to cover and cook until tender, 20-25 minutes over high heat.
Heat the milk a little.
Remove the taro from the water with a slotted spoon, so that it drains, and place it in the electric blender with the rest of the ingredients. You can add a little more cooking water, if necessary, to achieve a very creamy texture.
I like to serve the malanga cream with a little chopped ham and chives and grated cheese, but trust me, it's delicious and enough on its own, especially for children. It is a Cuban tradition to fill babies' bottles with this taro cream which makes it more liquid.
Very good appetite Cuban style; well provencho!
