Puré de Malanga Sanador
Puré de Malanga Sanador
Arroz, Viandas, y Frijoles: The Non-Negotiable Accompaniments
The malanga is a shaggy root. The water sits at a rolling boil. The heavy wooden spoon waits. In the Cuban diaspora, malanga is the universal cure-all. This purée is infinitely more interesting than a standard potato. The secret to the texture my mother achieved? A hit of cream cheese for subtle tang, and mashing entirely by hand so it stays light, fluffy, and never gummy. Mash the root while it steams, pour in a splash of whole milk, and eat it immediately.
Before you start
Peel the malanga with a chef's knife.
The thick, wiry skin renders standard vegetable peelers useless. Cut off the top and bottom to create a stable base, stand it upright, and slice downward to remove the rough skin and the thin pinkish layer underneath. Immediately submerge the chunks in cold water to prevent oxidation.
Ingredients
- malanga blanca2 lb
- kosher salt1 tbsp
- garlic cloves2 med
- whole milk3/4 cup
- unsalted butter3 tbsp
- cream cheese3 oz
- extra virgin olive oil1 tbsp
Method
- 01
Boil the malanga aggressively until completely tender.
Drain the soaking malanga chunks, transfer to a large pot with the garlic and salt, and cover with cold water by two inches. Bring to a rapid boil over high heat and cook for 20 to 25 minutes until the root offers absolutely no resistance to a fork.
- 02
Warm the dairy to protect the starch.
While the root boils, gently warm the milk in a small saucepan or microwave; adding cold liquid to hot malanga will cause the starches to seize and ruin the silky texture.
- 03
Mash gently by hand to avoid a gluey texture.
Drain the malanga completely and return it to the hot, off-heat pot. Add the butter and cream cheese, mashing gently with a hand masher while pouring in the warm milk a splash at a time until smooth and fluffy.
- 04
Finish with olive oil and serve immediately.
Taste for seasoning, fold in a pinch more salt if needed, and serve piping hot with a drizzle of good extra virgin olive oil.
Notes
Keep the blender far away.
Malanga is intensely starchy. A food processor or blender will violently rupture the cell walls and turn the purée into an inedible, glue-like paste.
Know your roots.
Malanga (often labeled Yautía) is long, tapered, and shaggy. Do not confuse it with taro, which is bulbous, smoother, and lacks malanga's signature earthy, nutty flavor.
From Cook Cuban in America.