MASHED PLANTAINS
Mashed plantains make for a tasty Cuban-inspired side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Sprinkle plantains with salt and cayenne; drizzle with oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until cut sides of plantains begin to caramelize, about 20 minutes. Turn plantains; roast 10 minutes more.
- Mash hot plantains on baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with lime juice.
MASHED PLANTAINS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 3 chopped ripe plantains in a saucepan with 2 cinnamon sticks, 1/4 cup brown sugar, 4 tablespoons butter and 1 teaspon kosher salt. Cover with water and simmer until tender, 15 to 20 minutes. Drain, reserving the liquid. Mash the plantains. Brown 4 tablespoons butter in a skillet, 6 to 10 minutes. Mix into the plantains; add enough of the reserved liquid until creamy. Season with salt, pepper and ground cinnamon.
MASHED PLANTAIN
Make and share this Mashed Plantain recipe from Food.com.
Provided by Mexi-Rosie
Categories Tropical Fruits
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the plantains and cook them in salted water until they become soft inside.
- Leave for a few minutes in a colander to lose excess water.
- Mash while still hot and mix in the cream, butter, cream cheese, parsley and a pinch of salt.
- If it has to be reheated, do it in a double boiler.
Nutrition Facts : Calories 261.2, Fat 12.6, SaturatedFat 7.8, Cholesterol 36.4, Sodium 75.8, Carbohydrate 39.1, Fiber 2.8, Sugar 18, Protein 2.7
TWICE-FRIED AND MASHED GREEN PLANTAINS (TOSTONES)
Provided by Sunny Anderson
Categories side-dish
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- In a heavy pot, add enough oil to fill halfway. Heat until a deep-frying thermometer reads 350 degrees F or the handle of a wooden spoon begins to sizzle immediately when dipped in the oil.
- Add the plantains and fry until bright yellow and slightly golden brown, about 4 minutes. Remove from the oil with a slotted spoon to a sheet of parchment paper. Make sure all pieces are standing tall on the cut side, then place another sheet over the top. Using a small plate, glass or other flat item smash each piece into a 1/4-inch jagged circle.
- Place the plantain discs back in the oil and fry for 4 to 6 more minutes or until the edges are golden brown. Remove to a wire rack and sprinkle with salt.
MASHED PLANTAINS WITH LEEKS AND FRESH HERBS
Adapted from Bon Appetite magazine. Plantains are those big bananas in the supermarket. Often used in Caribbean cooking. They are a starch and must be cooked before eating. In this recipe they are an alternative to mashed potatoes. The original recipe basically had more butter and sour cream. Increase those if you want a richer dish.
Provided by MathMom.calif
Categories Caribbean
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 7 cups water and broth to boil in heavy, large pot. Add plantains. Reduce heat to medium, cover and simmer until plantains are very tender and yellow-orange (some may begin to come out of peel), about 20 minutes. Drain, reserving 1 cup cooking liquid. Cool plantains 10 minutes. Remove peel using hands or small paring knife. Transfer plantains to large glass bowl. Add 1/2 cup of reserved cooking liquid and mash plantains until smooth, adding more liquid by tablespoonfuls to thin mixture, if desired. Set aside.
- Melt butter with olive oil in medium nonstick skillet over medium heat. Add leek and sauté until tender but not browned, about 6 minutes. Stir in thyme and parsley. Add leek mixture to mashed plantains; stir to blend. (Can be made 1 hour ahead. Let stand at room temperature. Microwave on high until heated through before continuing.).
- Mix sour cream and cumin into hot plantains. Season with salt and pepper. If using last tablespoon of butter, cut into small cubes. Scatter butter and pecans over; serve.
Nutrition Facts : Calories 251.9, Fat 11.5, SaturatedFat 3.8, Cholesterol 10.1, Sodium 43.6, Carbohydrate 38.5, Fiber 3.3, Sugar 16.8, Protein 3.9
SWEET PLANTAIN MASH
This recipe is courtesy of Carmen Gonzalez and should be used in her Plantain-Stuffed Pork Loin recipe.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Fill a small pot with water and a pinch of salt; bring to a boil. Add plantain and cook until soft, 3 to 5 minutes. Drain and immediately transfer to a ricer set over the bowl of an electric mixer and rice. Transfer bowl to mixer fitted with the paddle attachment and add butter; beat in butter. Slowly stir in cream. Season with salt and serve immediately.
MASHED PLANTAINS WITH LEEKS AND FRESH HERBS
Provided by Joyce LaFray
Categories Herb Side Sauté Vegetarian Pecan Leek Summer Plantain Sour Cream Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Bring 7 cups water and broth to boil in heavy large pot. Add plantains. Reduce heat to medium; cover and simmer until plantains are very tender and yellow-orange (some may begin to come out of peel), about 20 minutes. Drain, reserving 1 cup cooking liquid. Cool plantains 10 minutes. Remove peel using hands or small paring knife. Transfer plantains to large glass bowl. Add 1/2 cup of reserved cooking liquid and mash plantains until smooth, adding more liquid by tablespoonfuls to thin mixture, if desired. Set aside.
- Melt 2 tablespoons butter with olive oil in medium nonstick skillet over medium heat. Add leek and sauté until tender but not browned, about 6 minutes. Stir in thyme and parsley. Add leek mixture to mashed plantains; stir to blend. (Can be made 1 hour ahead. Let stand at room temperature. Microwave on high until heated through before continuing.)
- Mix sour cream and cumin into hot plantains. Season with salt and pepper. Cut 2 tablespoons butter into small cubes. Scatter butter and pecans over; serve.
MASHED PLANTAINS
Steps:
- Preheat the oven to 375°F. Sprinkle the plantains with salt and cayenne; drizzle with the oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until the cut sides of the plantains begin to caramelize, about 20 minutes. Turn the plantains; roast 10 minutes more.
- Mash the hot plantains on the baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with the lime juice.
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