Toasted Manioc Flour

• 3 tablespoons unsalted butter
• 1 small onion, very thinly sliced
• 1 large egg, beaten
• 1 1/2 cups manioc flour (see Note)
• 2 tablespoons finely chopped flat-leaf parsley
• Salt

1. Melt the butter in a large skillet.
2. Add the onion and cook over low heat until softened, about 7 minutes.
3. Stir in the egg and cook, stirring, until dry and crumbly, about 30 seconds.
4. Add the manioc flour and cook over moderate heat, stirring occasionally, until lightly toasted, about 8 minutes.
5. Stir in the parsley and season with salt.
6. Serve with the feijoada.

unsalted butter, onion, egg, flour, flatleaf parsley, salt

Taken from www.foodandwine.com/recipes/toasted-manioc-flour (may not work)