Malanga Blanca Recipes

CUBAN CREAM OF MALANGA SOUP

Cuban Cream of Malanga Soup image

Cuban Cream of Malanga Soup is similar in consistency to a creamy potato soup, but with a much earthier flavor. Try this change-of-pace soup whenever you're craving something new and international!

Provided by Ginsburg Enterprises

Categories Soups

Number Of Ingredients 7

Ingredients

6 cloves garlic, peeled
2 tablespoons olive oil, plus additional for garnish
2 pounds malanga (yautia), peeled and cut into large chunks (see Note)
4 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup half-and-half

Steps:

Preheat oven or toaster oven to 375 degrees F. In a small baking cup, combine garlic and olive oil. Bake for 20 to 25 minutes or until garlic has softened. Set aside.
Meanwhile, in a soup pot over medium-high heat, combine malanga, chicken broth, salt, and pepper; bring to a boil. Reduce heat to low, cover, and simmer about 35 to 40 minutes or until malanga is fork tender.
In a food processor or blender, puree 1 cup at a time of malanga and broth with roasted garlic and oil until smooth.
Add half-and-half; stir until well-combined
Serve with additional olive oil swirled on top, if desired.

FRITURAS DE MALANGA (MALANGA FRITTERS)

Frituras De Malanga (Malanga Fritters) image

This is a very popular Cuban & Miamian appetizer, and great for lunch or just a snack. The various species of malanga (Cuba) or yautia (Puerto Rico), include some of the oldest root tops in the world. It was first cultivated in tropical America, and spread to Africa, and is also grown in the Phillipines. Malanga has more flavor than most other tropical tubers, and has been described as more like nuts than potatoes. Refrigerate for about 3-4 hours.

Provided by Manami

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 yellow taro root, peeled & grated (malanga and or yautia)
1/2 teaspoon onion powder
3 garlic cloves, smashed
2 tablespoons parsley, chopped
vegetable oil
3 small eggs
1 teaspoon salt (to taste)
crushed red pepper flakes, to taste
1 teaspoon lime juice (not the bottled kind)

Steps:

In a bowl, whip eggs.
Add onion powder, garlic, parsley and salt.
Mix well, then add the malangas.
Mix again, then refrigerate for a few hours.
Using a frying pan, heat the oil over medium-high heat.
Using a spoon or scoop, grab spoonfuls of the malanga, and place into the pan.
You can fry five or six at a time.
Make sure to fry on both sides until the malanga fritters are golden brown.
Place on a large platter with paper towel to drain the excess oil.
Serve hot and enjoy!

Nutrition Facts : Calories 30.8, Fat 1.9, SaturatedFat 0.6, Cholesterol 78.3, Sodium 414.6, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 2.5

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