Cream of Malanga (Konsonmen Malanga Kraze/Potage Puree de Malanga)
From: Fine Haitian Cuisine, A broad collection of Haitian Recipes by Mona Cassion Menager.
It can laso be served alone with toasted bread for lunch, or warm on a cold night.
Estimated time: 1 hour 30 minutes
2 tablespoons vegetable oil
6 garlic cloves, peeled and crushed
11 cups of boiled water
6 malanga, peeled and coarsely chopped (yields about 5 cups)
1 leek, sliced (yields about 1 1/2 cups)
2 cups chopped white onion
3 teaspoons salt
1 teaspoon black pepper
4 chicken bouillon cubes
1/2 tablespoon apple cider vinegar
2 tablespoons butter, or margarine
Heat oil on medium high setting in a heavy 8-quart round pan. Saute garlic for 1 minute. Add 11 cups of boiled water, malanga, leek, onion, salt, black pepper, bouillon cubes, and vinegar. Boil covered with lid ajar over medium high heat until vegetables are very tender, 30 minutes. Remove from heat. Cool at room temperature for 20 minutes.
Puree vegetables with cooking liquid in a blender at high speed, until smooth. Strain through a fine strainer. Bring vegetable puree to a quick boil over medium heat for 3 minutes, stirring constantly. Remove from heat. Mix the butter or margarine. Serve hot. The recipe can be halved.
Serves 8 to 10