Today the Chocorango brought a recipe to warm in this winter in South Hemisphere. It isn't a soup, isn't a fondue, it's a tasteful purée. It's different for the combination of ingredients that which isn't attractive alone, but in final product come delicious! It's creamy, seasoned, the ground sausage gives a surprising flavor and the crispy topping completes this perfect dish for the colder and comforter season of the year.
1 large egg
2 tbsp butter
1 cube beef bouillon
50g canned sweet corn
150g ground smoke sausage
200g creamy requeijão
2 tbsp milk
Grated Parmesan cheese
Boil the potato, carrot and yam in a little water with salt.
Preheat the oven to 350˚F. Grease a medium rectangular pan.
When are boiled, beat in a electric mixer with the butter. Add egg, milk and beef bouillon. Beat until is creamy, if necessary add a little more milk to make a thin purée. Add salt.
Mix smoke sausage with herbs, pepper and sweet corn.
Spoon the purée into the pan and place the sausage mixture.
Heat for 20 seconds in microwave the requeijão and 2 tbsp milk and spoon over the sausage. Sprinkle seasoned manioc flour and grated cheese on all surface. Bake for about 40 minutes.
Serve: 8 portions.