Lila Malanga Soup
- Lila malanga tastes more like a nut than a potato.
- It can be deep-fried as fritters or chips, mashed, baked, boiled, or sauteed. It can also be used for soups or stews.
- Lila malanga makes a great dessert when cooked in hot milk and topped with nutmeg and sugar.
Ingredients (serves 4-6)
- 1 cup extra virgin olive oil
- 4 garlic cloves, peeled
- 2 pounds malanga, peeled and cut crosswise into 1-inch-thick slices
- 1 cup low-salt chicken broth or vegetable broth
- Preheat oven to 375°F.
- Combine oil and garlic in custard cup. Cover with foil and bake until garlic is soft, about 35 minutes.
- Meanwhile, cook malanga in large saucepan of boiling salted water until very tender, about 35 minutes.
- Drain and transfer malanga to a large mixing bowl. Add broth and roasted garlic with oil, then beat with electric mixer until fluffy and almost smooth. Add additional broth to achieve desired texture.
- Season with salt and pepper to taste.