CARAMELIZED RIPE PLANTAINS
Steps:
- Peel the plantains and slice them into 1/2-inch rounds. Heat the butter to foaming in a heavy skillet over medium heat. Add the plantain slices to the butter and cook for 5 to 8 minutes, or until they are lightly browned and slightly caramelized. Sprinkle the plantain slices with the sugar, allow the sugar to caramelize slightly, then remove the plantains from the skillet. Serve warm.
- These plantain slices are also particularly good when served over vanilla ice cream, topped with the caramelized butter from the pan.
CARAMELIZED PLANTAINS
Plantains aren't meant for eating right out of the peel, but they are transformed into a gently sweet dessert when caramelized. If you can't find plantains, bananas are just as delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- In a 9-inch skillet, melt the butter over medium heat. Add the sugar and cook, stirring, until the syrup is a light caramel color, about 2 minutes.
- Add the plantains, tossing to coat, and cook until tender, about 3 minutes. Add the apple juice and boil 1 minute, or until thickened slightly. Stir in the cinnamon and remove from the heat.
- Divide the plantains among 4 dessert plates and spoon the juices over each.
CARAMELIZED PLANTAINS WITH BEANS, SCALLIONS AND LEMON
Bright and earthy flavors complement each another in this easy dish in which cooked beans are tossed with lemon zest, olive oil and cayenne, and roasted sweet plantains are coated in a brown sugar, ginger and lemon glaze. Go with ripe plantains for this recipe, yellow and spotted with large black dots. You'll need your oven's broiler setting to help caramelize the sugary coating on the plantains, and to char the scallion garnish. This dish is the perfect breakfast topped with a jammy egg, a quick lunch over a bed of fresh greens, or a satisfying side to roast chicken.
Provided by Yewande Komolafe
Categories dinner, lunch, beans, vegetables, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Leaving the plantain skin on, cut each plantain in half, lengthwise down the middle. Place the plantains cut-side up on a baking sheet. Drizzle with 1 tablespoon olive oil and bake until tender, and a skewer or knife inserted goes all the way through, about 40 minutes. Remove the plantains and set the broiler to high with a rack 6 to 8 inches from the heat source.
- While the plantains are baking, in a small bowl, combine the brown sugar, ginger and 2 tablespoons of lemon juice. Whisk to dissolve the brown sugar, then stir in 2 tablespoons of olive oil.
- In a large bowl, combine the beans, minced onion and cayenne with 2 tablespoons olive oil, 2 tablespoons lemon juice and 1 tablespoon lemon zest. Toss and set aside.
- Once cool enough to handle, about 5 minutes, remove the plantain skins and discard. Break each plantain into pieces, about 2 to 3 inches long, and place back on the baking sheet. Drizzle the plantains with the brown sugar mixture and toss to coat. Move the plantains to one side of the baking sheet. Lay the trimmed scallions on the empty side of the sheet and drizzle with the remaining 1 tablespoon of olive oil. Rub the oil into the scallions to coat evenly. Season the entire sheet with salt.
- Broil the plantains and scallions until the glaze is set and deeply caramelized in spots, and the scallions are charred along the length of each, about 5 to 12 minutes, rotating halfway through. If the plantains are at risk of burning, pull the plantains from the oven before the scallions have finished.
- Move the scallions to a board, chop and add to the bowl with the beans. Season the beans with salt, toss to combine and transfer to a serving platter.
- Top the beans with the glazed plantains. Garnish with fresh dill, cilantro and a drizzle of olive oil. Serve over a bed of greens, as a vegetarian side, or topped with a jammy egg.
SMASHED CARAMELIZED PLANTAINS "PLATANOS AL CALDERO"
Steps:
- Cut ends off plantains, peel and slice in half lengthwise. Set 2 large nonstick saute pans over medium-high heat and add oil and 2 tablespoons butter into each pan. Add plantains and cook for 10 minutes - you don't want to move it too frequently otherwise it won't caramelize as well, flipping halfway. Once you flip the plantains, sprinkle with light brown sugar (depending on the ripeness/sweetness of the plantains, adjust the sugar amount) and salt. The plantains should be nice and golden. Squeeze with fresh lime juice just before serving.
CARAMELIZED PLANTAINS
Make and share this Caramelized Plantains recipe from Food.com.
Provided by Pepper Monkey
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Slice plantians 1/2 inch wide.
- Heat skillet over medium heat and add oil.
- When oil is hot add plantains and fry until golden brown and slightly crisp. About 5-8 minutes.
- Sprinkle with sugar and wait until it carmelizes.
- Remove from skillet and drain oil. Cool for 10 minutes before serving.
SWEET PLANTAIN FRIES
Like maduros or dodo, these feature ripe plantains, but the cut here gives even more room for crisp, caramelized outsides and sweet, tender insides. You want very ripe plantains, which are high in sugars that will caramelize in the hot oil. For some brightness, you could also finish this with citrus salt, or take a cue from dodo and squeeze lime juice over. Pair these with something light and spicy, like jerk salmon or a citrusy roast chicken, or something light off the grill, like a salmon or turkey burger.
Provided by Millie Peartree
Categories snack, finger foods, vegetables, appetizer, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove and discard peels. Slice plantains in half crosswise, then quarter each piece lengthwise into 4 wedges. (Each piece should be about the size of a chunky fry.)
- Pour about 1½ inch of neutral oil into a medium Dutch oven or high-sided cast-iron skillet and heat over medium. When the oil shimmers (it should be around 350 degrees), fry the plantains in batches until golden brown, flipping carefully with a slotted spoon, about 3 minutes and up to 6 minutes. (If any of the plantains stick to the bottom of the pot at first, release them carefully so they do not burn.) The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
- Using a slotted spoon, transfer the fries to a paper towel-lined plate to drain. Season with salt to taste and repeat with remaining plantains. Serve immediately.
CARAMELIZED PLANTAINS
A new take on fully ripe plantains, accented with toasted coconut and caramelized bruleed sugar.
Provided by Stef Miller
Categories Fruit Desserts
Time 2h45m
Yield 4
Number Of Ingredients 5
Steps:
- Peel plantains and cut crosswise into 1/4-inch pieces. Place in an oven-safe bowl and add 1/4 cup sugar, lemon juice, and cinnamon. Stir to coat plantain slices, cover, and place in the refrigerator for 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place covered bowl in the oven and bake for 25 minutes.
- Grease a cookie sheet and sprinkle coconut in a thin layer, to allow for even toasting. Place cookie sheet in the oven and continue to bake plantains until coconut is lightly browned, 5 to 7 minutes more. Remove both dishes from the oven.
- Portion plantains into bowls. Sprinkle plantains with a thick layer of sugar and use a cooking torch to caramelize the sugar. Top with toasted coconut and serve warm.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 44.6 g, Fat 1.6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 16.9 mg, Sugar 27.9 g
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