PUREE GRATIN CASSAVA

Ingredients :

• 4 lb 8 oz (2 k) cassava, peeled and cut in medium size pieces
• 2 – 2 ½ cups of warm milk, approximately
• 4 tablespoons butter, at room temperature
• 14 oz (400 g) mushrooms, sliced, (optional)
• 2 tablespoons butter, for mushrooms (optional)
• 3 ½ oz (100 g) Edam cheese or similar, coarsely shredded
• 3 ½ oz (100 g) Gruyere cheese or similar, coarsely shredded
• ½ cup grated parmesan cheese
• 2 egg yolks, slightly beaten
• ½ cup shredded Mozzarella cheese
• Salt
• Pepper

Preparation:

Place yucca in a saucepan, cover with water and bring to a boil. Cook yucca until tender and soft.

Force hot yucca through a strainer and transfer it to mixer. Mix yucca puree at low speed with the hook or paddle attachment. Add butter and milk gradually while beating. Continue beating until a soft puree is obtained. Add both cheeses and egg yolks. Season to taste.

Melt butter in a large skillet and sauté sliced mushrooms. Combine with yucca puree. Correct seasoning.

Transfer puree to a greased ovenproof serving dish. Sprinkle Mozzarella cheese on top.

Bake in preheated oven 180°F (350°C) until hot and serve.

6 servings