50 g of sweet potato
50 g of yellow yam
50 g of white yam
50 g of cassava
50 g of arrowroot
50 g of sweet potato
40 g of parsley
40 g of chives
30 g of dill pickling cucumber
30 g of beet greens
250 ml of tucupi
250 ml of coconut milk
20 ml of white truffle oil
20 ml of olive oil
3 g of soy lecithin
50 g of sweet potato
50 g of yellow yam
50 g of white yam
50 g of cassava
50 g of arrowroot
50 g of sweet potato
40 g of parsley
40 g of chives
30 g of dill pickling cucumber
30 g of beet greens
250 ml of tucupi
250 ml of coconut milk
20 ml of white truffle oil
20 ml of olive oil
3 g of soy lecithin
Cook the tubers in boiling salted water until they are tender
Reserve the cooked tubers
In a pan, combine tucupi and coconut milk
Bring to a boil and add soy lecithin and white truffle oil
Season with salt
In an oven-safe dish, arrange the cooked tubers and drizzle with olive oil and salt
Bake until crispy on the outside
Remove from the oven and serve immediately
Froth the tucupi mixture using a mixer to incorporate air and form a foam
Spoon around the tubers and serve immediately.
