1 kg of thickly sliced carrots
2 coconut milks (whole and skim)
2 cups of water to strain the skim milk
2 tablespoons of butter
2 tablespoons of chopped parsley
2 chopped onions
2 minced garlic cloves
1 large can of chopped palm heart
500g of peeled and seeded tomatoes
to taste with dendê oil
2 green peppers, finely chopped
2 bay leaves
For the pirão:
1 package of rice cream
skim milk from 1 coconut
1 tablespoon of butter
to taste with salt
1 kg of thickly sliced carrots
2 coconut milks (whole and skim)
2 cups of water to strain the skim milk
2 tablespoons of butter
2 tablespoons of chopped parsley
2 chopped onions
2 minced garlic cloves
1 large can of chopped palm heart
500g of peeled and seeded tomatoes
to taste with dendê oil
2 green peppers, finely chopped
2 bay leaves
For the pirão:
1 package of rice cream
skim milk from 1 coconut
1 tablespoon of butter
to taste with salt
Heat the butter in a pan, then add the parsley, onions, tomato, garlic, and fry until they're dark brown
Add the carrots and palm heart, and simmer for a bit
Cover with boiling water and let it cook
Strain the broth and separate the legumes
Bring the broth to a boil and thicken it with some of the rice cream, dissolved in a small amount of coconut skim milk
Add the legumes and simmer for 5 minutes
Add the whole coconut milk and dendê oil, and stir well
Serve hot, accompanied by pirão
To make the pirão, dissolve the remaining rice cream in coconut skim milk; add butter and salt, and cook while stirring until thickened
Shape into a mold with a hole in the center and reshape after cooling; serve 4 to 6 servings.
