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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.

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!

Taro cream
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