Cook malanga in boiling salted water until soft.
Drain and purée.
Cut vanilla bean in two lengthways.
With the tip of a sharp knife, scrape the seeds into the cream.
Pour the cream into a small saucepan, add the pod and heat on low for 5 minutes to infuse with flavour.
Remove the pod. Save for another recipe.
Stir vanilla cream into puréed until mixture is smooth.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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