Mashed potatoes, cassava puree, stuffed puree… Which do you prefer? Puree is always democratic and goes with almost all dishes. It is almost always present in the home kitchen. I love puree! It’s very good with roast meat! Try it!


  • 1 kg of cooked cassava in pieces
  • 3 tablespoons of butter
  • ½ cup (tea) cream
  • Salt to taste
  • ½ cup grated mozzarella cheese
  • ½ cup grated parmesan cheese

Cream Ingredients

  • 2 tablespoons of olive oil
  • 1 bunch of chopped spinach
  • 1 clove of minced garlic
  • 1 pot of cream cheese
  • Black pepper to taste
  • Salt to taste

Preparation Mode

  1. Pass the still hot cassava through the juicer.
  2. Heat a pan with the butter over low heat.
  3. Add the cassava, cream, salt and cook for 3 minutes, stirring. Reserve.

Cream preparation method

  1. Heat a pan with the olive oil over medium heat, fry the garlic and spinach until wilted.
  2. Add the cottage cheese, salt, pepper, mix and turn off the heat.


  1. Preheat the oven to medium temperature.
  2. In a greased medium ovenproof dish, make a layer with half the puree.
  3. Spread the spinach cream on top.
  4. Cover with the rest of the puree.
  5. Sprinkle with cheese and bake for approximately 20 minutes to brown.
  6. Remove and serve.

Mom Tips

The pot of curd is 200 grams.

If you prefer, you can add already fried cubed bacon to the spinach cream.

Also check out the recipe for cassava and potato puree.


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