Author Notes
In Brazil, we are all about mayo. Traditionally, we serve it with lots of processed mayo and a ton of potatoes. Carrots are just for a dash of color.
This is a fun and delicious turn on Brazilian traditional Mayo: instead of potatoes, I used carrots, yam and sweet potatoes. Instead of store bought mayo, very ripe avocado, extra virgin olive oil, garlic, mustard and lime (what a difference a lime makes).
I served this recipe as a side dish at Christmas Night and waited for the "uh-ohs", but they never came! Everyone loved it - until I told them it was made out of avocados: no one could believe it was so healthy and delicious, at the same time. —Manu Alves
Ingredients
- Vegetables
-
2
carrots
-
1
yam
-
1
sweet potato
-
3 teaspoons
salt
- Avocado Mayo
-
1
ripe avocado
-
1
lime
-
1/2
clove of garlic
-
3 tablespoons
extra virgin olive oil
-
1/2 tablespoon
dijon mustard
-
1 pinch
salt and pepper
Directions
- Vegetables
-
Peel and dice the vegetables.
-
Using 3 different pans (one for each vegetable), cook the vegetables until cooked, but still firm: cover them with water, then add 1 teaspoon of salt. Careful not to overcook them.
-
Remove the vegetables from the pan and shock them in cold water, to stop the cooking process. Drain the veggies.
- Avocado Mayo
-
Just blend everything in a mixer or a food processor.
-
Combine the avocado mayo with the vegetables, adjust the salt and serve right away.
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