1 kilogram of peeled and diced manioc
1 liter of skimmed milk
Salt to taste
2 tablespoons of olive oil and a little more for greasing the form
1 large onion, diced
2 cloves of garlic, mashed
500 grams of turkey breast, cut into thin strips
1/2 cup of tomato paste extract
3 grated carrots
1 tablespoon of chopped fresh parsley
1 tablespoon of light mozzarella cheese
2 tablespoons of grated Parmesan cheese
1 kilogram of peeled and diced manioc
1 liter of skimmed milk
Salt to taste
2 tablespoons of olive oil and a little more for greasing the form
1 large onion, diced
2 cloves of garlic, mashed
500 grams of turkey breast, cut into thin strips
1/2 cup of tomato paste extract
3 grated carrots
1 tablespoon of chopped fresh parsley
1 tablespoon of light mozzarella cheese
2 tablespoons of grated Parmesan cheese
In a large pot, cook the manioc in milk until it's soft and most of the liquid has been absorbed
Strain and reserve the remaining milk
Blend the cooked manioc in a food processor or blender to obtain a puree
Season with salt to taste and set aside
Heat olive oil in a pan over medium heat to caramelize the onion and garlic
Add the turkey breast and cook for another minute, stirring constantly
Then add the reserved milk and a pinch of salt
Finally, stir in the tomato paste extract, grated carrots, parsley, light mozzarella cheese, and Parmesan cheese
Cook for about 15 minutes
Pour everything into a greased baking dish, spreading the puree evenly
Top with cubes of light mozzarella cheese and cover with the reserved puree
Sprinkle with Parmesan cheese and bake in a preheated oven at medium temperature for 20 minutes
Serve hot.
