Creamy Mashed Plantains Pure De Platano Recipes
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 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.
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- Cut the tips off the plantains; cut each crosswise into 3 chunks. Place in a medium saucepan with water to cover by at least 1 inch. Bring to a boil over high heat. Cover the pot, reduce the heat to low, and cook until a knife easily pierces the skin and flesh, 20 to 30 minutes. If you are using less ripe plantains, the cooking time must be increased. Green ones may take 30 to 40 minutes and will not be as sweet as yellow ones. Drain well and peel, using a knife tip if necessary, to help detach the skin. Return to the pan and mash as smooth as possible with a wooden spoon or potato masher.
- While the plantains are cooking, crush the garlic and jalapenos to a paste using a mortar and pestle, or puree in a mini-processor. Chop the onion.
- In a small skillet, heat the lard to rippling over medium-heat. Add the garlic-chile mixture, onion and optional salt and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Stir the mixture into the hot mashed plantains. (Alternatively, heat the lard and cook the aromatics in a large skillet, then add the hot mashed plantains; the texture will be more dense but just as good.)
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- Put the plantains and water in a medium saucepan and bring to a boil. Cover and cook over low heat until the plantains are just tender when pierced with a fork, about 10 minutes. Uncover and cook over moderate heat until most of the water has been absorbed and the plantains are completely tender, 10 to 15 minutes longer; don't let the plantains burn. Using a potato masher, mash the plantains in the saucepan until a slightly chunky puree forms; add a few tablespoons of water if the mixture is too stiff.
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