Enjoy this tasty side made using plantains - perfect for Island cuisine.
underripe plantains, peeled and cut into 1-inch slices
tablespoon finely chopped garlic
to 3 cups beef broth, warmed
teaspoon freshly ground black pepper
Chopped fresh cilantro leaves, if desired
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.
To mellow garlic flavor, sauté in oil just until light golden brown before adding to plantain.
Use a handheld potato masher if you do not have a food processor.
The beef broth amount depends on the size of the bananas and the desired consistency of the recipe.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.