Mashed Plantains with Leeks and Fresh Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This slightly sweet mash tastes great with roast pork or lamb. Ingredients:
7 cups water |
1 cup low-salt chicken broth |
4 unpeeled large semi-ripe (yellow-black) plantains, ends trimmed, each cut crosswise into thirds |
4 tablespoons (1/2 stick) unsalted butter, divided |
2 tablespoons extra-virgin olive oil |
1 large leek (white and pale green parts only), finely chopped |
2 tablespoons minced fresh thyme |
1 tablespoon minced fresh italian parsley |
1 cup sour cream |
1 1/2 teaspoons ground cumin |
2 tablespoons chopped pecans |
Directions:
1. 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.
2. 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.)
3. 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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