Preparation time, 55 minutes (15 minutes active). Serves 4.
Ingredients
3 green plantains
2 tablespoons olive oil
2 scallions, greens and whites, chopped
2 cloves garlic, minced
14-ounce can chicken or vegetable broth
1 teaspoon ground cumin
3/4 cup water
1 tablespoon lime juice
1/4 teaspoon salt
Ground black pepper, to taste
2 tablespoons chopped fresh cilantro (optional)
Directions
With the tip of a sharp knife, make a long lengthwise slice in the skin of each plantain. Cut the plantains crosswise into 2-inch segments. Starting at the slice, pry away and discard the skin.
Slice the pieces crosswise into smaller rounds and set aside.
In a large saucepan with a lid, heat the oil over medium. Add the scallions and cook, stirring often, until they begin to soften, about 3 minutes. Add the garlic and cook, stirring constantly, for another 30 seconds.
Add the broth, cumin, plantains and water. Bring to a simmer, cover and reduce the heat to low. Cook the plantains until very tender, about 30 to 40 minutes.
Add the lime juice, and mash the plantains to a coarse puree. If the puree is too thick, add water to thin it. Season with salt and pepper. Serve sprinkled with cilantro (if using).
Per serving: 247 calories; 74 calories from fat; 8g fat (1g saturated; 0g trans fats); 0mg cholesterol; 45g carbohydrate; 3g protein; 3g fiber; 559mg sodium.
