Of which 0.7 g sugars and 0.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Potassium (arracacha) · Unsaturated fat (olive oil)
Allergens none
Arracacha rolls, pão de queijo-style
Soft inside with a thin crust outside — just arracacha and polvilho.
Ingredients
- 1½ cups arracacha (Peruvian parsnip), cooked and mashed (330 g / 11½ oz)
- 1 cup sweet cassava starch, polvilho doce (120 g / 4 oz)
- ½ cup sour cassava starch, polvilho azedo (60 g / 2 oz)
- ¼ cup olive oil (40 g / 1½ oz)
- 1 tsp salt (6 g)
Method
- Preheat the oven to 200 °C (400 °F) and line a baking sheet.
- In a bowl, mix the still-warm arracacha purée with the olive oil and salt.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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