Carne de Sol com Mandioca

Carne de Sol com Mandioca is a delightful Brazilian dish featuring sun-dried beef paired with creamy cassava, offering a deliciously rich and savory flavor. This keto-friendly version ensures a low-carb experience while still delivering on taste and authenticity.

Ingredients

• Carne de Sol (sun-dried beef) - 200 grams
• Mandioca (cassava) - 250 grams
• Butter - 30 grams
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Chives - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the Carne de Sol in water for 2 hours to reduce the saltiness, then drain and pat dry.
2. Peel the mandioca and cut it into chunks. Boil in salted water for about 20 minutes or until tender.
3. In a skillet, heat the olive oil over medium heat and add the minced garlic, sautéing until fragrant.
4. Add the soaked Carne de Sol to the skillet and cook for about 10-15 minutes, stirring occasionally until it is browned and heated through.
5. Drain the cooked mandioca and return it to the pot. Add the butter and mash until creamy. Season with salt and pepper to taste.
6. Serve the Carne de Sol over the creamy mandioca and garnish with chopped chives.

Nutrition

• Calories: 530
• Protein: 40 g
• Carbs: 32 g
• Fiber: 3 g
• Sugar: 0 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle maintenance and repair.
• Rich in healthy fats, promoting satiety and energy.

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