Malanga has always been a big deal for me growing up. It’s simple and almost tasteless vegetable but when we were little and it was for dinner, it created so much excitement. My mom would especially make it if you were sick and it was the cure all to any ailment, trust me. This crema de malanga became a favorite after years of visiting Versailles Cuban Restaurant in Miami for years. It’s a party favorite alongside other Cuban dishes when entertaining. Enjoy!
Crema de Malanga
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, coarsely chopped
- 2 pounds malanga or taro, peeled and cut into 1-inch chunks
- 4 cups Chicken Stock
- ½ cup heavy cream
- 1 teaspoon freshly cracked black pepper, and additional for serving
- Salt, to taste
Prepare
- First, heat the olive oil using the saute function of an InstantPot over medium heat until it just begins to shimmer.
- Next, add the onion and cook until softened but not browned, about 8 minutes. Add the garlic and cook for 2 more minutes, stirring occasionally.
- Add the malanga and the stock. Turn the saute function off, cover, and set the function to meat/stew for 35 minutes.
- When done, manually release the steam with a wooden spoon.
- Using an immersion blender and blend the soup until it is smooth. Stir in the heavy cream, white pepper, and salt to taste and let stay on warm function for 10 more minutes. Serve with olive oil drizzle and freshly cracked black pepper and enjoy!
