Taste of the World: Malanga Puree with Roasted Garlic by Denisse

Malanga Puree with Roasted Garlic by Denisse Oller


Malanga is a root vegetable resembling a yam. There are more than 40 species, including some of the oldest root crops in the world.


2 lb malanga, peeled and cut in 2” chunks

1 tablespoon salt

1 small head of garlic

1 teaspoon olive oil

3 tbsp unsalted butter

8 oz heavy cream, warm

Salt and pepper to taste

4 bacon slices


Preheat oven to  400 F

1. Slice horizonantally the top of the garlic bulb. Place on aluminum foil to cover. Sprinkle with salt and pepper. Pour 1 teaspoon olive oil. Close well and place on a sheet pan in the oven. Place 4 bacon slices in the same sheet pan. Cook bacon until crisp, 8-10 minutes. Reserve for garnish.

Roast garlic until tender, approximately 25-30 minutes. Take out and reserve.

2. Boil malanga or taro root in a medium pot of salted boiling water until tender-about 15 minutes.

3. Drain malanga and reserve ½ cup cooking water. Mash with butter, half of the roasted garlic, and warm heavy cream. Season with salt  and pepper to taste. Add cooking water  to thin mixture if it is too thick.

4 Crumble bacon. Serve malanga puree with crumbled bacon on top.

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Denisse Oller is a journalist, chef and community leader and a household name for million of Latinos in the U.S. Currently, Denisse is a Food and Nutrition Expert for AARP’s on-line Spanish language food channel, she is working on her first cookbook, and teaches recreational classes at The Institute of Culinary Education in New York. Over the past 20 years, Denisse Oller received widespread recognition as a news anchor/reporter  at Telemundo and Univision. Outside of the kitchen, Denisse Oller is the Executive Director for The Joseph A. Unanue Institute for Latin Studies at Seton Hall University.

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