Helena Rizzo’s Maniócas

The Brazilian Chef Shares Her Signature Root Vegetable Dish

Rustic root vegetables such as cassavas, maniocs, tapiocas, taros and yams are central to the Brazilian diet from the north to the south of the country. In this dish, former model and Maní head chef Helena Rizzo presents a selection of subterranean delights, which can be found wild or farmed in the countryside. Rizzo has merged these earthy tastes with tropical ingredients (tucupi and coconut), and elements from European haute cuisine (a foaming sauce with white truffle oil). 


By Helena Rizzo and Daniel Redondo

Serves 4

  • 50g baby potatoes
  • 50g white carrots
  • 50g yellow sweet potatoes 
  • 50g pink sweet potatoes
  • 50g potatoes
  • 50g taro
  • 50g water yam
  • 40g baby leeks
  • 40g baby carrots
  • 30g baby radishes
  • 30g baby beetroots
  • 250ml tucupi
  • 250ml coconut milk
  • 20ml white truffle oil
  • 20ml extra virgin olive oil
  • 3g soya lecithin
  • Salt
  • Sprouts and organic leaves

  1. Preheat the oven to 200°C.
  2. Peel and cut the root vegetables. 
  3. Bring a pot of salted water to the boil. Throw in the vegetables and cook until al dente
  4. Remove the vegetables from the pot and place them in a bowl of iced water to stop them cooking further. 
  5. Place the root vegetables on a roasting tray, season and cover with olive oil. Roast for five minutes or until they have a crispy texture on the outside. 

For the sauce

  1. While the vegetables are roasting, mix the tucupi and coconut milk in a saucepan and bring to the boil. Add the soya lecithin and the white truffle oil. 
  2. With a hand blender, make a foam of the mixture.

To serve

  1. Remove the roasted vegetables from the oven and arrange on four plates. 
  2. Pour the sauce around the vegetables. 
  3. Garnish with sprouts and organic leaves.


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