1 kg of peeled and sliced manioc
1 tablespoon of butter
1 large onion, finely chopped
1 teaspoon of ground nutmeg
1 tablespoon of cornstarch
1 cup of milk
1 cup of grated requeijão (250g)
Salt to taste
2 tablespoons of breadcrumbs
2 tablespoons of grated Parmesan cheese
Salsa to taste
1 kg of peeled and sliced manioc
1 tablespoon of butter
1 large onion, finely chopped
1 teaspoon of ground nutmeg
1 tablespoon of cornstarch
1 cup of milk
1 cup of grated requeijão (250g)
Salt to taste
2 tablespoons of breadcrumbs
2 tablespoons of grated Parmesan cheese
Salsa to taste
1 Preheat the oven to 180°C
Cook the manioc in boiling water until tender, then set aside
Next, melt the butter in a pan and sauté the onion until translucent
Add the ground nutmeg and stir
2 Dissolve the cornstarch in milk and add it to the pan with the onion mixture
Stir well and cook over low heat until the sauce thickens
If needed, season with salt and adjust the consistency of the sauce as desired
Finally, stir in the grated requeijão
3 In a baking dish, place the cooked manioc, cover it with the sauce, and sprinkle with breadcrumbs, Parmesan cheese, and salsa
Place the dish in the oven for about 20 minutes or until golden brown
Serve immediately.
