Plantains Sweet Potato And Asparagus Succotash Food

SWEET POTATO AND ROASTED PLANTAIN SOUP WITH FRIED PLANTAIN AND SMOKED CHILE CREMA

Steps:

• Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth.
• Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste.
• Smoked Chile Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt Combine creme fraiche and chipotle puree in a small bowl and season with salt. Assemble: Cilantro leaves Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves.
• Heat oil to 365 degrees F. in a medium skillet.
• Add plantains in batches and cook until golden .
• brown. Remove to a plate lined with paper towels and season with salt.

ROASTED SWEET POTATOES AND ASPARAGUS

Steps:

• 1. Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil.
• 2. Put the sweet potatoes on the foil, drizzle with half of the oil and sprinkle with half of the celery salt and red pepper flakes. Turn with a spatula to coat. Roast until the potatoes are tender and beginning to shrivel, about 20 minutes.
• 3. While the potatoes are roasting, toss the asparagus with the remaining oil, celery salt and red pepper flakes in a medium bowl. Using a spatula, add the asparagus pieces to the sweet potato pan and toss to combine. Cook until the asparagus softens and the tips begin to brown, another 10 minutes. Sprinkle the Parmesan over the vegetables and cook until the cheese just melts and coats the vegetables, another 5 minutes. Spread the vegetables on a serving platter and sprinkle with the chopped parsley. Serve warm.

SWEET POTATO BAKE WITH SHREDDED PLANTAIN AND COCONUT TOPPING

Steps:

• Preheat oven to 400 degrees.
• Prick the sweet potatoes with a fork and roast them on a foil lined pan for 1 hour and 15 minutes.
• Once they are cool enough to handle , peel.
• Puree the peeled potatoes in the large bowl of a food processor until very smooth.
• Add the rest of the ingredients and blend well.
• Pour into a buttered 2 quart casserole dish and bake in a 350 degree oven for 40 minutes.
• Prepare the topping while the casserole is baking.
• Peel the plantain and run them through the grater attachment on the food processor.
• Add plantain shreds into a bowl with the ginger, salt, pepper and sugar. Mix lightly with a spoon.
• Heat the canola oil in a skillet until it is hot but not smoking.
• Drop plantain mixture by tablespoons into hot oil.
• Fry about three minutes on each side. (reduce heat if they start to over brown).
• Remove to paper towel lined platter to cool.
• Once cool, crumble the plantain.
• Combine the coconut with the plantain.
• Once the sweet potato mixture has baked for 40 minutes, add the plantain mixture to the top and lightly pat. Bake another 10 minutes.

SWEET PLANTAINS

Steps:

• To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
• Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
• Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
• Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
• Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.

POTATO AND PLANTAIN CURRY

Steps:

• Put first five ingredient in food processor and puree.
• Heat oil medium in saucepan and add next four ingredients cook on medium 3-5 minutes.
• Add puree to pan; cook 5 - 7 minutes.
• Add water, potatoes, and plantain. Boil, then reduce heat to simmer for 30 minutes.
• When potato and plantain are soft, scoop some out and mash in a separate bowl.
• Mix the mashed back into the pot to thicken the sauce.
• Simmer for 5 more minutes, then serve.

MASHED SWEET POTATOES AND PLANTAINS

Steps:

• Peel and dice the potatoes into 1 inch cubes. Place into a pot of cold water (the water should completely cover potatoes) and bring to a boil. Boil until potatoes are fork tender. Strain.
• While the potatoes are cooking, slice the plantains into 1 inch thick slices. Place some butter in a pan and pan fry the plantains until golden brown.
• Mash the potatoes and plantains together, then add milk, 2 tbsp butter, salt, and brown sugar.

SKILLET SWEET POTATO AND PLANTAIN

Steps:

• Peel sweet potato and dice into small cubes.
• Boil potato in water; until cooked. Drain, shake off as much water as you can.
• Saute onion in 1 tbsp oil over med. heat for about 5 mins in large non-stick skillet.
• Add other 1tbsp oil and plantain to skillet, increase heat to med. high. Saute till golden brown. Add cooked sweet potatoes. Using a metal spatula, saute all three ingred. for another 3-5 minutes seasoning to taste with sea salt, pepper, and ground cayenne pepper.
• Serve with rice or in tortillas and salsa and/or guacamole. Enjoy!

PLANTAINS, SWEET POTATO AND ASPARAGUS SUCCOTASH

Steps:

• Saute all ingredients in hot pan with olive oil for 6 to 8 minutes until sweet potatoes are tender. Finish with salt, pepper and herb butter.