- 3 tablespoons butter
- 2 1/2 cups manioc flour
- In a large saute pan, over medium heat, melt the butter. Add the flour. Season with salt. Saute until golden, about 3 to 5 minutes. Remove from the heat.
Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!
For more information about the book and to pre-order your copy today click here.