Farofa de milho com cenoura e bacon | Rita Lobo | Cozinha Prática

Rita Lobo teaches you how to make CORN FAROFA with carrots and bacon. The FAROFA recipe is the perfect accompaniment to Christmas dinner. In this version, with a very Brazilian flavor, the corn is used in two ways: in flaked cornmeal that makes the farofa crunchy, and in frozen corn that gives the dish more flavor. #NhacGNT #PracticalCooking #RitaLobo Ingredients: 2 cups (tea) of flaked yellow cornmeal 1 onion 1 carrot 1 cup (tea) of frozen corn 4 ounces of bacon in cubes (¾ cup) 2 tablespoons (soup) of butter ¼ cup (tea) of oil salt to taste 8 sprigs of parsley Preparation: Wash, peel and grate the carrot on the thick side of the grater. Peel and slice the onion into thin half-moons, 0.5 cm. Wash, dry and coarsely chop the parsley sprigs. Heat a large frying pan with the oil over medium heat. When hot, add the sliced ​​onions and brown them for about 6 minutes – stir occasionally with a spatula to prevent burning. Set the browned onion aside in a bowl. Keep the pan over medium heat, add the bacon and stir for about 2 minutes, until it begins to brown. Add the butter, when it melts, add the grated carrot, corn, season with salt and sauté for 2 minutes until the carrot wilts. Return the browned onion to the frying pan and add the chopped parsley. Gradually add the cornmeal, mixing with the spatula to incorporate. Continue stirring occasionally for another 5 minutes so the farofa becomes crispy. Turn off the heat and serve immediately. ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook:   / nhacgnt   Instagram:   / nhacgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br