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.
MOFONGO DOMINICANO (MASHED PLANTAINS)
Enjoy this tasty side made using plantains - perfect for Island cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat 1 inch oil in deep 12-inch skillet over medium-high heat until oil starts to shimmer (about 350°F). Add plantain slices; cook until golden brown and tender. Remove from oil.
- Flatten the plantains using the bottom of a flat-bottomed glass bottle or a tostonera, if you have one. Return flattened plantains to skillet; cook for 30 seconds on each side or until slightly crisp. Remove from skillet; place in large bowl. Cool slightly.
- Place plaintains, garlic and 1 cup of the broth in food processor. Process until mixture has the consistency of chunky mashed potatoes, adding broth 1/4 cup at a time. Add salt and pepper; process until mixed.
- Spoon into serving bowl; garnish with cilantro. Serve immediately.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1660 mg, Sugar 7 g, TransFat 0 g
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
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.
BELIZEAN FU-FU (MASHED PLANTAIN)
I bought a recipe book by a local women's group on my recent trip to Belize (Silly Bug & Bittle Recipes) and this one sounds like something I would like. I love plantains and I love mashed sweet potatoes, so I'm guessing I would like this. The original recipe calls for just the plantain but the site requires at least 2 ingredients so I added butter and salt as I have a feeling I'll add a little of both, but will give it a try plain first and then modify as needed.
Provided by karen
Categories Tropical Fruits
Time 20m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Plantains are ripe when the skin turns black and they are soft to the touch. Peel the plantain and cut in half. (I've found it easiest to peel by scoring the skin with a knife in several spots before attempting to peel).
- Put plantain in a pot covered with water and boil until soft (I have no idea on the time, will update the recipe after I try it).
- Drain water and mash in pot with a potato masher.
- Add butter and salt as to taste.
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.
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